Crisp four-cheese pizza with arugula
A frozen pizza gets dressed up with fresh greens tossed in lemon and oil, turning a weeknight shortcut into something that feels considered. The four cheeses are mild enough to let the herbs shine.
About 130 calories a serving, 9 g protein, 14 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups arugula
- 1 lemon
From your shelf
- 1 four cheese pizza, Amy's
Staples
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- Heat the oven to 400°F [200°C]. Place the pizza directly on the oven rack and bake for 15 minutes, or until the crust is golden and the cheeses bubble at the edges.
- While the pizza cooks, toss 2 cups arugula with 2 tablespoons olive oil, the juice of half a lemon, a pinch of salt, and a grinding of pepper.
- Slide the pizza onto a cutting board. Top with the dressed arugula, slice in half, and serve warm with the remaining lemon half on the side.
Note Swap the arugula for any tender greens or a simple tomato and basil salad. Leftover pizza keeps wrapped in the fridge for two days and reheats well on a sheet pan at 350°F [175°C] for five minutes. A glass of white wine or sparkling water pairs well.
On the label
ORGANIC UNBLEACHED WHEAT FLOUR, FILTERED WATER, ORGANIC TOMATO PURE, PART-SKIM MOZZARELLA AND PARMESAN CHEESES (PASTEURIZED PART-SKIM MILK, CULTURE, SALT, ENZYMES), FONTINA CHEESE (PASTEURIZED MILK, CULTURE, SALT, ENZYMES), ORGANIC PROVOLONE CHEESE (ORGANIC PASTEURIZED MILK, CULTURE, SALT, ENZYMES), ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC HONEY, SEA SALT, EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC GARLIC, ORGANIC BASIL, ORGANIC RED WINE VINEGAR, ORGANIC CANE SUGAR, SPICES, YEAST.
Amy's, pizza, serving 113 GRM, package 12 OZ/340 g. Ingredients as printed on the label.
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Cooks as parmesan, mozzarella, provolone. Half of it left? Use up the parmesan.