Lemon & Arugula Pizza Recipe Is a Fresh Vegetarian Option for Pizza Party Day by Sara Haas RDN

Celebrate Pizza Party Day on May 16, 2025, with a delicious recipe from Pizza! Pizza! Pizza! Over 75 Fresh Recipes for Every Pizza Night, the ultimate pizza cookbook. With over 75 unique recipes from savory homemade sauces to perfect pizza extras like salads and desserts, this cookbook has everything you need: instructions on making your own dough, preparing the best sauces, combining exciting topping ideas and more.

To make this lemony arugula homemade pizza recipe you will need to gather the following ingredients from your fridge and pantry: extra-virgin olive oil, fresh garlic, pizza dough (store-bought or homemade pizza dough), fresh mozzarella, kosher salt, black pepper, fresh arugula (check out the health benefits of arugula), lemons for zesting and juicing (check out the health benefits of lemon), Parmesan cheese and optional pine nuts.

Serve this Italian pizza recipe for lunch or dinner with your favorite pizza party side dishes.

Cuisine: Italian 
Prep Time: 10 minutes
Cook Time: 13 to 15 minutes
Total Time: 25 minutes
Servings: 3 to 4 (makes one 10-inch pizza)

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 ball dough of your choice, at room temperature
• 4 ounces fresh mozzarella, sliced
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper (divided)
• 5 ounces baby arugula (about 3 cups)
• 1 teaspoon lemon zest 
• 1 tablespoon lemon juice (from 1 lemon)
• 1 tablespoon toasted pine nuts (optional)
• 1/2 cup shaved Parmesan cheese

Here's how to make it: 

1. Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500 degrees F at least 45 minutes to 1 hour before baking.
2. Heat the oil in a small skillet over low heat. Add garlic and cook, stirring frequently, until fragrant, 5 minutes. Remove from heat and set aside.
3. Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle. Transfer to prepared peel or parchment. Spread 2 tablespoons of garlic oil over the dough, then top with sliced mozzarella. Sprinkle with salt and 1/8 teaspoon black pepper.
4. Bake until the cheese is melted and the crust is golden, 8 to 10 minutes.
5. Toss the arugula, lemon zest, lemon juice, remaining 1/8 teaspoon black pepper and reserved garlic oil together in a large bowl. Set aside. (You can add crushed red pepper flakes for a little heat, if desired.)
6. Remove the pizza from the oven and transfer it to a cutting board. Cut into slices, then top with arugula mixture, pine nuts, if using, and shaved Parmesan. Enjoy immediately. Store any leftover pizza in an airtight container in the fridge. Reheat as desired.

Photo and recipe courtesy of Sara Haas.

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