Photo: Chad Montano
Heirloom Tomato and Arugula Pizza
11 ingredients
openrecipes
Use your favorite heirloom tomatoes for this fresh summer pizza. The recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
Estimated Nutrition (whole recipe, rough)
482
Calories
16g
Protein
43g
Fat
12g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 batch thin-crust pizza dough (see related recipe at left)
- 2/3 cup (5 fl. oz./160 ml) tomato sauce
- 6 oz. (185 g) mozzarella cheese, shredded
- 12 oz. (375 g) heirloom tomatoes, diced
- Kosher salt, to taste
- 4 oz. (125 g) arugula
- Juice of 1/2 lemon
- Olive oil for drizzling
- Freshly ground pepper, to taste
- 1 1/2 oz. (45 g) Parmigiano-Reggiano cheese, shaved with a
- vegetable peeler
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes