Your favorite pizza crust–I always have a few bags of Whole Foods multigrain pizza dough in my freezer for occasions when I’m not making my own.
2-3 tablespoons extra virgin olive oil, plus extra for brushing on crust
freshly squeezed lemon juice from half a lemon
1 clove garlic, minced
salt and pepper
3-4 cups arugula
We have lots of combinations when it comes to pizza night, but this one is truly one of my favorites. The peppery flavor of arugula along with the salty, nutty Parmesan are a perfect combination set atop a multigrain crust.