This Arugula Pizza with Balsamic Glaze is incredibly easy to make and can be whipped up in just 15 minutes or less, making it a perfect choice for a quick weeknight dinner or healthy lunch. The recipe requires a gluten-free pizza crust, tomato sauce, mozzarella cheese, fresh tomato slices, arugula, and balsamic glaze.
This recipe is gluten free and nut free. It can be made dairy free or vegan by using vegan cheese. It can be made low carb by using a low carb pizza crust such as a cauliflower crust.
To cut back on time you can even use a frozen pizza with the tomato sauce and cheese already on it!
why you’ll love this recipe
- This Arugula Pizza with Balsamic Glaze is not only easy to make and packed with flavor, but it is also incredibly versatile. You can easily customize the ingredients to suit your taste preferences and dietary needs.
- You can use a dairy-free mozzarella cheese for a vegan option
- You can add other toppings such as chopped vegetables, grilled chicken, or crumbled bacon.
- This Arugula Pizza with Balsamic Glaze is also a great option for meal prep. Simply bake the pizza ahead of time and then top it with the arugula and balsamic glaze before serving. This makes it a perfect grab-and-go lunch or dinner option.
- Perfect for a quick and easy weeknight meal or a healthy lunch option
- Takes minimal prep time
ingredients & substitutions
Gluten-Free Pizza Crust:
The gluten-free pizza crust provides a sturdy base for the pizza, ensuring that it can hold all the toppings without becoming soggy or falling apart. There are lots of gluten free pizza crusts on the market. You can make your own, buy a gluten free pizza crust mix. I most often buy a frozen gluten free pizza crust or a gluten free pizza dough to use. Here is one of my favorites:
Tomato sauce adds a rich and tomato flavor to the Arugula Pizza with Balsamic Glaze, serving as a flavorful base for the toppings. It also helps to bind the ingredients together, creating a cohesive and well-balanced pizza. If you don’t have tomato sauce on hand, simply puree crushed tomatoes with italian seasoning until you reach a consistency like tomato sauce.
Mozzarella cheese provides a creamy and gooey texture to the Arugula Pizza with Balsamic Glaze, adding richness and indulgence to the overall flavor profile. If you’re looking for a dairy-free option, you can substitute mozzarella cheese with a plant-based mozzarella alternative. If you are looking for a low fat option, you can use fat free or low fat cheese.
Fresh Tomato Slices:
Fresh tomato slices add a vibrant and fresh burst of sweetness to the Arugula Pizza with Balsamic Glaze. If fresh tomatoes are not in season or readily available, you can substitute them with sun-dried tomatoes. Sun-dried tomatoes offer a more intense and concentrated tomato flavor, adding a unique depth of flavor to the pizza.
Baby arugula adds a peppery bite and a boost of nutrients to the Arugula Pizza with Balsamic Glaze. Arugula is a rich source of vitamins, minerals, and antioxidants, making this pizza a nutritious and satisfying meal. If baby arugula is not available, you can substitute it with other leafy greens such as spinach or kale.
Balsamic glaze adds a touch of sweetness and acidity to the Arugula Pizza with Balsamic Glaze. If you don’t have balsamic glaze on hand, you can substitute it with a balsamic vinegar reduction; just simmer balsamic vinegar with a little sugar until it thickens and reduces to a glaze consistency.
taste & texture
The gluten-free pizza crust provides a sturdy base for the pizza, while the tomato sauce adds a tangy flavor and helps to bind the ingredients together. Mozzarella cheese provides a rich and creamy texture, while the fresh tomato slices add a refreshing sweetness. The arugula adds a peppery bite and a boost of nutrients, while the balsamic glaze ties all the flavors together with a touch of sweetness and acidity.
Place the gluten-free pizza crust on a baking sheet lined with parchment paper.
Spread the tomato sauce evenly over the pizza crust.
Top with the shredded mozzarella cheese and tomato slices.
Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and let the pizza cool slightly.
Top with the fresh baby arugula and drizzle with the balsamic glaze.
expert tips & tricks
Don’t overload the pizza with toppings: Too many toppings can weigh down the crust and make it difficult to cook evenly. Stick to a moderate amount of toppings to ensure a well-balanced Arugula Pizza with Balsamic Glaze.
Bake the pizza until the crust is golden brown and the cheese is bubbly: The baking time may vary depending on your oven, so keep an eye on the pizza and remove it once the crust is golden brown and the cheese is bubbly and melted.
Add the arugula after baking: Adding the arugula after baking ensures it retains its freshness and vibrant color. Just before serving, toss the arugula with a light vinaigrette or a drizzle of olive oil and lemon juice.
Dress the pizza with a drizzle of balsamic glaze: Balsamic glaze adds a touch of sweetness and acidity, tying all the flavors together harmoniously. Drizzle the balsamic glaze over the Arugula Pizza just before serving.
Serve the pizza immediately: Enjoy the Arugula Pizza with Balsamic Glaze while it’s hot and fresh for the best flavor and texture. The crust will remain crispy, and the cheese will be gooey and melty.
how to make this lower carb
To create a low-carb version of this Arugula Pizza with Balsamic Glaze, simply replace the gluten-free pizza crust with a cauliflower crust. Cauliflower crusts are a popular low-carb alternative to traditional pizza crusts, offering a similar texture and flavor profile while significantly reducing the carbohydrate content.
how to make this low fat or healthier
To create a low-fat version of this Arugula Pizza with Balsamic Glaze, replace the shredded mozzarella cheese with fat-free mozzarella cheese. Fat-free mozzarella cheese provides the same creamy and gooey texture as traditional mozzarella while reducing the fat content and overall calories.
how to make this vegan
For a vegan option of this Arugula Pizza with Balsamic Glaze, substitute the mozzarella cheese with a dairy-free mozzarella alternative.
how to serve, store and reheat
This Arugula Pizza with Balsamic Glaze is best served immediately after baking to ensure the crust remains crispy and the toppings retain their freshness. To enhance the flavor, drizzle the pizza with a touch of high-quality olive oil and a sprinkle of freshly ground black pepper.
Storing in the Fridge:
If you have leftover Arugula Pizza with Balsamic Glaze, you can store it in the refrigerator for up to 3 days. To store the pizza, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. When ready to enjoy, preheat the oven to 400°F (200°C) and bake the pizza for 5-10 minutes, or until heated through and the crust is slightly crisped.
Storing in the Freezer:
For longer storage, you can freeze the Arugula Pizza with Balsamic Glaze for up to 3 months. To freeze the pizza, place it on a baking sheet and freeze until solid. Once frozen, transfer the pizza to an airtight freezer-safe container or bag. When ready to enjoy, preheat the oven to 400°F (200°C) and bake the pizza for 10-15 minutes, or until heated through and the crust is slightly crisped.
The best way to reheat leftover Arugula Pizza with Balsamic Glaze is in the oven. You will want to remove the arugula before heating. Preheat the oven to 400°F (200°C) and bake the pizza for 5-10 minutes, or until heated through and the crust is slightly crisped. You can also reheat the pizza in a toaster oven or on the stovetop.
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Arugula Pizza with Balsamic Glaze
- 1 gluten-free pizza crust 12-inch
- 1/4 cup tomato sauce
- 1/2 cup shredded mozzarella cheese fat-free or dairy-free
- 1 medium tomato sliced
- 1/4 cup fresh baby arugula
- 1 tablespoon balsamic glaze
- Preheat the oven to 450°F (230°C).
- Place the gluten-free pizza crust on a baking sheet lined with parchment paper.
- Spread the tomato sauce evenly over the pizza crust.
- Top with the shredded mozzarella cheese and tomato slices.
- Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let the pizza cool slightly.
- Top with the fresh baby arugula and drizzle with the balsamic glaze.