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White Pizza with Arugula

White crispy crust pizza with melty cheese and arugula crown.

Better than Dupont Circle

On Dupont circle in Washington DC, Pizza Paradiso serves delicious authentic pizza with crispy crusts and simple toppings. It’s fun to eat there but not always easy to get there. So what about making your own thin crust pizza at home? OK, we don’t have a pizza oven but it’s not that hard to create a great pizza with some fresh, simple toppings.

This is Audrey’s dish, a fresh pizza loaded with simple flavors and textures. Just take the cheeses, the rich fontina, melty mozzarella, and tangy goat cheese catapult this ‘cheese’ pizza into the stratosphere. Contrast that with the drizzled garlic oil and the spicy arugula dressed in a bright vinaigrette. Enjoy the textures; crunchy thin crust, soft, melty cheese, and crispy arugula crown. Yummmmmmm. The fresh ‘salad’ over all makes it the perfect one dish ‘all you care to eat’ summer supper. Love eating your cooking Audrey.

Recipe: White Pizza with Arugula

Prep Time: 60 Minutes | Inactive Time: 30 Minutes | Cook Time: 15 Minutes | Yield: 3 8″ Pizzas | Level: Moderate


  • 2/3 cup warm water (100-110 degrees)
  • 1 pkg dry yeast
  • 2 tsp honey
  • 1 1/2 Tbsp olive oil, plus more for greasing
  • 2 cups flour, plus extra for kneading
  • 1 tsp kosher salt

Garlic Oil

  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • 2 or 3 sprigs fresh thyme
  • 1/4 tsp crushed red pepper


  • 1/4 cup olive oil
  • 2 Tbsp fresh squeezed lemon juice
  • dash freshly ground black pepper


  • salt and pepper
  • 1 1/2 cups grated fontina cheese (4 oz)
  • 3/4 cup grated mozzarella cheese (3 oz)
  • 6 oz goat cheese, crumbled
  • 4 oz baby arugula
  • 1/2 lemon, sliced

1 Preheat oven to 500 degrees.

2 Combine the water, yeast, honey and 2 tablespoons olive oil in the bowl of an electric mixer with a dough hook. Let stand for 5 minutes or until the yeast is dissolved.

3 Add 1 1/2 cups flour and 1 tsp salt and mix on low speed. While mixing, add the last 1/2 cup of flour or just enough to make

a soft dough.


4 Knead in mixer for about 10 minutes. Turn onto a floured surface and knead about 10 times.

5 Put dough into a well-greased bowl and turn over to coat the top with oil. Cover and let rise for 30 minutes.

6 Divide the dough into 3 equal pieces and place on baking sheets lined with parchment paper or non-stick foil. Let rest for 10 minutes.

White-Pizza-with-Arugula-Rising-Dough-Garlic-OilGarlic Oil
7 In the meantime, combine 1/4 cup olive oil, garlic, thyme and red pepper in a small sauce pan. Simmer for 10 minutes taking care not to burn the garlic. Set aside.
8 In a medium bowl whisk together 1/4 cup olive oil, lemon juice and black pepper. Set aside.
Assembly and Baking
9 Stretch and press the dough into three 8-inch circles and place on baking sheets. Brush with some garlic oil. Season with kosher salt and pepper.

10 Evenly sprinkle each pizza with fontina, mozzarella and goat cheese.Cheese-Pizza-Baked Drizzle with a little more garlic oil.

11 Bake at 500 degrees for 10-15 minutes until crusts are crisp and cheese starts to brown.

12 When the pizzas are done, toss the arugula in the vinaigrette and then pile one-third of the mix on each pizza. Garnish

with lemon slices and serve immediately.

To make this dough without an electric mixer, once the dough is mixed together turn out on a floured surface and knead by hand, about 10 minutes.

Dish DesignerWhite-Pizza-with-Arugula-Cheese-and-Tomato-Pizza

  • Try meat toppers such as diced roast chicken or smoked sausage.
  • Add thinly sliced tomatoes, fresh olives or sliced sweet onions.
  • Exchange goat and Fontina for Monterrey Jack or cheddar.

Inspiration – Ina Garten
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 3, 2012

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6 Responses to White Pizza with Arugula

  1. llcall July 28, 2011 at 1:13 pm #

    That sounds amazing!

    • helenhorton July 28, 2011 at 1:35 pm #

      Audrey is a terrific cook. It was fab!!

  2. holly July 28, 2011 at 2:56 pm #

    Makes me want it…………….

  3. Audrey July 31, 2011 at 4:48 pm #

    I did this all by myself without my chef to help. :)

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