Green and White Pizza Recipe (2024)

We have had Friday night Pizza and Martinis for years. Tonight we decided to try this pizza. It was awesome! Nice and light and easy to prepare. I think I would add some roasted garlic next time to punch it up a bit, but overall a keeper.

The addition of sliced prosciutto during the baking process provides a fantastically salty layer under the arugula. Great Pie!

We actually started putting parchment paper on the peel, rolling the pizza on that, and then sliding it all (paper and pizza) onto the stone. No sticking going in or coming out.

I used the NYT quick pizza dough recipe for this, and it was delicious. 500* was plenty hot enough and I don't ever find that the pizza stone needs to be heated for more than 30 minutes. Great way to use arugula if your garden isi producing a lot as mine is!

Definitely add sliced fresh garlic on top of the cheese. So good. Maybe a little turmeric too.

This is my favorite pizza. It's light and refreshing. I also do a more complex version with garlic, olive oil, thinly sliced potatoes (think potato chip thin), crispy bacon, rosemary and parm. Top it with a poached egg when it comes out of the oven. THEN top it with the arugula and lemon. Breakfast and dinner all in one!

Really Good. I mixed a little olive oil and garlic and brushed that on before the cheeses for extra flavor. Also I made a more complete lemon vinaigrette with dijon mustard and shallot for added depth.

I added anchovies! Yum. I would quadruple the amount of arugula.

Didn't have fresh mozzarella on hand so I used high-quality deli-fresh ricotta (spread it on like icing!) and it was amazing. Also added lots of sauteed garlic.

Worked out well last night. Used Lahey method of 500 F oven and broiler to cook. Used a perforated pizza pan on the tile. Must get a pizza peel to move the pizza between the counter and oven. When it was almost done, it was stiff enough to take it off the pan and slide it onto the tile for a heated finish.

Just made this for the first time with arugula from the farmers market, perfection. I had been putting the stone on the rack on the bottom of the oven but moved to the middle this time and it browned beautifully.

Caramelized onions on top of crust (with a little crushed garlic), then layer of brussel sprouts sautéed with a little balsamic, After baking, top with arugula salad (olive oil and balsamic).

Couldn't believe how easy this was and so, so good. Heated oven to 425 and heated stone for about 40 minutes and crust was perfect. Thanks, Sam!

A couple of dabs of ricotta are delicious additions.

I have had issues with cracking pizza stones. Plural. So many. If you have that issue too I recommend using a very large cast iron skillet heated in the oven just like you would a pizza . I use a rolling pin to move the dough and coat the skillet in cornmeal. I love this pizza is also good with sardines (fresh not canned).

Great simple pizza. Might add some garlic w evoo on the crust next time

We made this last night with store bought dough from the Terranova bakery in the Bronx. It was delicious! We did add a dollop of fresh ricotta to our slices which was a little added something we thought it needed. Other suggestions of garlic and prosciutto would be great too. Next time.

I have a similar recipe. Instead of lemon, I toss the arugula and (also) cherry tomatoes with balsamic dressing or concentrate. It's to die for.

Mushrooms nestled into the cheese layer add a nice touch. The texture of the cheese and mushrooms is similar and the extra flavor is very nice. I recently did this modeled after a local Italian restaurant. Topped with prosciutto drizzled with truffle oil and arugula on top. Optional shaved grana padano on top of that... Delish!

I love this simple pizza and agree that fresh arugula or even a mix of baby greens is an outstanding topping. I love the cool and the hot, and the texture of the greens. I drizzle a little olive oil on the baked crust, add some caramelized onions or shallots, sometimes I add a small amount of mozzarella and always add a handful of my homegrown arugula and Salanova baby lettuce. This is my favorite pizza!

I do this with sliced figs and a little proscuitto and it is amazing!

Excellent. Used my standard Roberta's Pizza dough for the crust. https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough. Followed someone's advice and spread 1 clove of minced garlic over dough before popping in oven.

This serves 2, but I want to serve 8. Does anyone make this using a sheet pan? How essential is the stone?

Let dough rise for at least 3 hours out of oven, use less than you think Roll it evenly, build pizza in hot pan Bake at 450 for 8 mins, check and rotate

Made this for picky vegetarian family and was a winner. Looked at comments and added red pepper flakes, caramelized onions and sliced garlic to give it some more flavour. Was delicious and super easy. Viking oven set at 500 still took longer to cook (10 minutes?) and preparing dough on parchment paper and then slipping onto stone (paper and all) was a game changer. Amazing combo of flavours and textures.

Followed the recipe to a tee but added caramelized onions and it was perfection.

At the risk of sounding like an excerpt from Medium's satire on NYT Cooking Notes, I made this, only I subbed halloumi cheese for parmesan. Then it turned out the box of arugula I'd grabbed in the store was "arugula & spinach" and mostly the latter. Finally, the lemon I thought was tucked away in fridge had magically transformed into a lime. Despite all this, I prepared as directed and it was delicious.

this is how I was served cheese pizza in Croatia

Made this exactly per recipe and it was delicious. I baked at 550 for 8-10 and the cheese was bubbling and the crust was slightly undercooked, but edible. Next time I’ll pre bake the crust 4-5 min before adding the cheese, then bake another 3-4. The lemon is key.