Sun-Dried Tomato and Arugula Pizza

  • Difficulty: Ultra Basic
  • 30 minutes
  • One serving

We’ve left meat and mozzarella aside for this pizza. Instead we’ve added crunchy cashew nuts, a bit of parmesan, and some fresh arugula leaves, which bring a more savory touch. Try and see if you like it!

Ingredients Needed for Sun-Dried Tomato and Arugula Pizza

1 cup flour
2 teaspoons of dried herbs
salt
1 tablespoon water
3 tablespoons of tomato sauce
3 sun-dried tomatoes es, thinly sliced
¼ cup parmesan, shredded
1 ounce cashew
2 ounces of arugula

How to Cook Sun-Dried Tomato and Arugula Pizza

  1. Add the flour into your food processor.
  2. Add the dried herbs, salt, and mix everything for 1 minute.
  3. Pour the water, and mix at high speed for 4-5 minutes, until you obtain a smooth, sticky dough.
  4. Preheat the oven to 440°F/225°C.
  5. Next spread flour on your working surface and gently press the dough with the tip of your fingers. Level the dough with a rolling pin until it reaches around 12 inches (30 cm).
  6. Top the dough with tomato sauce, sun-dried tomatoes, parmesan, and cashews.
  7. Bake the pizza for the next 15 minutes.
  8. Top it with fresh arugula before serving.

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