Arugula Belongs on Pizza
Arugula is a go-to pizza topping
Let’s face it, greens go great on pizza. Even people that shy away from some of the heartier greens like kale and chard, can agree that there’s nothing like a handful of arugula to add dimension to a pie.
Whereas many greens are better when cooked down on a pizza, arugula shines when it is added post bake for people to relish in all its spicy, crunchy glory. It is a great addition to almost any pizza if you are looking for a little hit of freshness. Arugula can cut through the saltiness of a loaded meat pie or the creaminess of a four cheese one. It adds a lightness, and the bright green aesthetic makes for an eye catching presentation.
Arugula is known for its bright, spicy and slightly bitter flavor which becomes more concentrated with age.
There are three varietals of arugula: Arugula Coltivata ( larger leaves and a little more substance), Arugula Ortolani, and Arugula Selvatica (also known as wild smaller leaves with a more intense flavor). Wild and baby arugula are the most popular types to use on pizza due to their size, appearance and robust flavor. First found in Italy where it can be traced back to Roman times, arugula was mentioned by many Roman authors to be an aphrodisiac. Originally this plant grew strictly in the wild in the spring and fall, but due to its popularity it is now grown commercially year-round.
While you can cook arugula onto a pizza, it doesn’t mean that you should. I am pretty firmly in the camp of adding arugula post-bake. I love the bright crunchy mouth feel and tart, sharpness of the green. Some of which disappears if it is cooked. One of the many great things about arugula is that it pairs well with so many ingredients. You can easily top a white or sauced pie with it and this green is fantastic for lightening up a heavy meat pizza or adding another layer to veggie or vegan pies.
One of my favorite arugula pairings is with a creamy cheese and salty meat, specifically prosciutto.
Our PB & AJ: Prosciutto, burrata, arugula and jam, covers all these requirements. We also use it on our Grateful Veg: roasted sweet onions, Brussels sprouts, mushrooms, sweet piquante peppers, pesto and arugula.
It’s the perfect thing to brighten up a slice by adding a small handful as a garnish or piling it on. We do a lunch special with a slice, salad and drink and a few of our regulars always have us put the arugula salad directly on the slice and eat it as a salad pie. The fresh lemon, extra virgin olive oil and shaved Parmesan in the salad are the perfect pairing wrapped inside a hot slice.
Here are a few other arugula pizza ideas:
- Arugula-pistachio pesto, mortadella, mozzarella.
- Arugula, roasted red peppers, zucchini and summer squash, sweet onions, mozzarella.
- Arugula, sauce, salami picante, burrata, Castelvetrano olives, mozzarella, drizzle of chili oil.
- Arugula, wild mushrooms, mozzarella, Grana Padano, oregano, roasted garlic.
There are many other places you can use arugula on your menu and some of them do include cooking the green. If you are putting it in a pasta, it will cook down with the hot dish. It is also great in pestos, complimenting the sweet basil, garlic and salty Parmesan. For this, blanching it is a good idea so that it doesn’t lose its deep green color. Salads are another obvious way to cross utilize it. You can keep it simple or mix it in with other things like spinach or romaine. An arugula salad can be your house special with a simple dressing or you can make it more complex by adding pumpkin seeds, roasted red pepper, artichoke hearts and goat cheese. I also think that it is a great sandwich topper. The bite that arugula delivers goes great on an Italian sub or a fried eggplant grinder. Another fun way to use arugula is in a stuffed pork tenderloin with sun dried tomatoes, shallots and goat cheese.
Arugula is easy to prep and store.
Depending on the variety and where you purchase it, many come pre-washed and will keep in the walk in for around five days. If the leaves are small enough for how you are using it, there isn’t even a need to cut it. If you prefer to buy directly from your local farmers or markets, the varietal you can find will change.
While arugula is available all year round it’s especially good in the spring, with the cooler weather being one of the ideal times to grown the green and also when everyone is tired of heartier comfort foods and ready for something light and crisp.
I know not everyone is an anchovy fan, but this pizza is the perfect segue to wrap up Spring and launch you into Summer. It is fresh, light and bursting with flavor. I use Italian white anchovies which aren’t as intense as the salty brown ones you find in tins. These are a great introduction and go great on a bed of seasoned, spicy arugula with a splash of fresh lemon juice and a good extra virgin olive oil.
