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Margherita Pizza with Arugula Salad
A 36-minute Italian dinner for 4 — 590 calories per serving.
per serving, estimated
A classic Margherita pizza on store-bought dough with fresh mozzarella, San Marzano tomatoes, and basil, served alongside a bright, peppery arugula salad.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Margherita Pizza on Store-Bought Dough
- 1 pound store-bought pizza dough (room temperature)
- 14 ounces San Marzano crushed tomatoes (drained of excess liquid)
- 2 cloves garlic (minced)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon Kosher salt
- 8 ounces fresh mozzarella (torn into pieces, patted dry)
- ½ ounce fresh basil (leaves) (torn)
- ¼ teaspoon red pepper flakes — optional
- 2 tablespoons semolina or all-purpose flour (for dusting the pan)
Arugula Salad with Lemon and Parmesanside
- 4 ounces baby arugula
- 1½ ounces parmigiano-reggiano (shaved with a vegetable peeler)
- 1½ tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon Black pepper (freshly ground)
Steps
Every amount is written into the step where you use it.
Margherita Pizza on Store-Bought Dough
- Place a rack in the top third of the oven and preheat to 500°F (or as high as your oven goes). 15 min
- Mince 2 cloves of garlic and stir into the drained 14 oz San Marzano crushed tomatoes along with 1 tablespoon olive oil and ½ teaspoon kosher salt to make the sauce. 4 min
- Tear 8 oz fresh mozzarella into rough pieces and pat thoroughly dry with paper towels. 2 min
- Dust a large sheet pan or pizza pan with 2 tablespoons semolina flour, then stretch the 1 lb room-temperature dough to fill the pan, working from the center outward. 4 min
- Spoon the tomato sauce evenly over the dough, leaving a ¾-inch border, then scatter the mozzarella pieces over the top and drizzle with the remaining 1 tablespoon olive oil; season with the remaining ¼ teaspoon kosher salt and the optional ¼ teaspoon red pepper flakes. 3 min
- Bake on the top rack for 12–14 minutes until the crust is deep golden and the cheese is bubbling and lightly charred in spots. 14 min
- Scatter ½ oz torn fresh basil leaves over the hot pizza, slice into 8 pieces, and serve immediately. 2 min
Arugula Salad with Lemon and Parmesanside
- Whisk 1½ tablespoons fresh lemon juice with 2 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper until emulsified. 3 min
- Use a vegetable peeler to shave 1½ oz Parmigiano-Reggiano into thin ribbons. 3 min
- Place 4 oz baby arugula in a large bowl, drizzle with the dressing, and toss gently to coat. 2 min
- Transfer the dressed arugula to a serving platter and scatter the Parmesan shavings over the top; serve alongside the pizza.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.