Tag Archives: parmesan

National Pizza Day is February 9th so this week is dedicated to one thing and one thing only – pizza. Whether you prefer Hawaiian, meat lovers, Greek, pepperoni, or plain old cheese, I think we can all agree that pizza is a go-to and hardly (if ever) disappoints.

White Pizza with Arugula and Sun-dried Tomatoes

The Test Kitchen developed this white pizza with arugula and sun-dried tomatoes.

White Pizza with Arugula and Sun-dried Tomatoes

This refreshing pie breaks from the standard mozzarella and marinara pizza formula. Instead, the Test Kitchen brushed the homemade pizza dough (you can use store bought too) with a mixture of olive oil, garlic, and Italian seasoning.

White Pizza with Arugula and Sun-dried Tomatoes

After baking the oil-brushed dough for about 10 minutes at 475 degrees, remove the pizza from the oven and sprinkle shredded fontina and parmesan cheese on top of the crust. Bake for another 5 minutes until the cheese is fully melted then remove from the oven and finish your pie.

White Pizza with Arugula and Sun-dried Tomatoes

Toss fresh arugula and sun-dried tomatoes with your favorite Italian vinaigrette. This tangy mixture will be the main attraction of this vegetarian-friendly pizza. Toss the arugula and sun-dried tomatoes onto the crust, sprinkle with the remaining cheese and a little black and red pepper. Finish with a squeeze of fresh lemon juice and voila!

White Pizza with Arugula and Sun-dried Tomatoes

You won’t need to make a side salad because this pizza is basically a pizza and salad in one. You get crispy, crunchy crust, plenty of greens, sun-dried tomatoes, and salty cheese in each and every bite. When you’re craving pizza but want something a little lighter (and greener) than the usual pepperoni delivery order, make this vegetarian pie at home.

Arugula White Pizza
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Servings
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Arugula White Pizza
Votes: 0
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Servings
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Servings
8
Instructions
  1. Prepare Pizza Crust dough.
  2. Heat oven to 475°F. If using a pizza stone, place in oven to preheat.
  3. Dust cutting board with flour. Roll dough into a 14-inch diameter.
  4. Place dough in pizza pan or sprinkle a pizza peel with cornmeal and slide dough on peel. In a small bowl, combine olive oil, garlic and Italian seasoning.
  5. Brush olive oil mixture on crust. Prick bottom of crust with a fork to keep from bubbling. Place pizza pan in oven or slide pizza onto pizza stone.
  6. Bake 10 minutes. Sprinkle with shredded fontina and 1/2 cup Parmesan cheese. Return to oven and bake until cheese is melted, about 5 minutes.
  7. In a medium bowl, toss arugula with basil, sun-dried tomato halves and vinaigrette. Arrange over melted cheese. Sprinkle with remaining Parmesan cheese, black and red pepper. Squeeze lemon juice over pizza, if desired.
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Do you find that you’re always in need of an easy weeknight side dish? We’ve got you covered with these Parmesan Peas.

Whether you need something to serve alongside chicken breasts or just need to make sure the kids are eating enough vegetables, these Parmesan Peas are quick and better yet, easy to make.

Parmesan Peas

Heat the Easy Reach Toaster Oven to 350 degrees. Then add oil and garlic to the toaster oven baking pan and bake for about 5 minutes or until the garlic is lightly browned.

Parmesan Peas

After the garlic is browned, add frozen peas that have been thawed to the pan. Bake the peas for an additional 10-12 minutes until they are heated through.

Parmesan Peas

Transfer the peas into a serving bowl and sprinkle with your favorite parmesan cheese and you’re ready to serve. It’s that easy. The next time you’re in desperate need of a side dish, remember these cheesy peas are ready in under 15 minutes.

Parmesan Peas
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Servings
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Parmesan Peas
Votes: 0
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Servings
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Ingredients
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Instructions
  1. Heat the toaster oven to 350°F.
  2. In toaster oven baking pan, add oil and garlic.
  3. Bake for 5 minutes or until garlic is lightly browned.
  4. Add peas to the pan.
  5. Bake an additional 8 to 10 minutes or until peas are heated.
  6. Sprinkle with cheese and pepper before serving.
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