Arugula & Fresh Mozzarella Pizza

Recipe submitted by: Aimee Mendoza
Recipe courtesy of:

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Need a way to sneak veggies into your kids diets? Put them on pizza!

Prep Time:
20 minutes
Cook Time:
1 hour 45 minutes


1 ball (28 oz) Wegmans Pizza Shop White Pizza Dough
All-purpose flour for dusting
1 cup Pizza Sauce (see related recipe)
1 pkg (16 oz) Italian Classics Fresh Mozzarella (Cheese Shop), cut or torn into bite-sized pieces, divided
1 cup Food You Feel Good About Organic Baby Arugula, divided
2 Tbsp Italian Classics Toscano Extra-Virgin Olive Oil, divided
Salt and pepper to taste


  1. Cut dough in half and form into 2 balls. Place on plate or cookie sheet; cover with plastic wrap. Let rest 1 hour at room temp. After dough has rested 30 min, place pizza stone in cold oven on center rack. Heat 30 min at 500 degrees.
  2. Lightly flour work surface and pizza peel. Roll one ball into 12-inch circle; transfer to pizza peel.
  3. Spread dough evenly with half of the pizza sauce. Top with half of the mozzarella.
  4. Transfer pizza carefully to preheated stone. Bake 12-15 min or until crust is deep golden brown and cheese is melted. Use peel to carefully remove pizza from oven.
  5. Top with 1/2 of the arugula. Drizzle with 1 Tbsp olive oil. Season to taste with salt and pepper. While first pizza is baking, roll out second dough ball repeating steps 2 through 5.

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