Pizza with Arugula - Untested

https://theclevermeal.com/pizza-with-arugula/

https://theclevermeal.com/veggie-pizza/

1 Pizza dough recipe

1 Tbsp olive oil

1 garlic cloves, minced

1 can (14oz/400 grams) tomatoes (cherry tomatoes, or whole or crushed tomatoes)

salt and pepper, to taste

Topping

5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)

1 zucchini (9oz/250g), cut it into ¼ inch slices

10 basil leaves

1 tsp dried oregano (optional)

2 handful of baby arugula, washed

1 Tbsp extra virgin olive oil, to drizzle

salt and pepper, to taste

3-4 Tbsp shaved parmesan

Pizza sauce

1. Add the olive oil and garlic to a sauce pot and cook over medium heat for 1 minutes or just until the garlic is fragrant.
2. Add the canned tomatoes, salt and some freshly cracked pepper. Stir to combine, cover the pot and allow to simmer for about 5 minutes. You might add a pinch of oregano or a few fresh basil leaves if you have them on hand.
3. When the sauce is ready turn the heat off, taste, adjust the seasoning and set aside.
4. Pizza topping
5. Preheat the oven: fistly, place the oven rack or your pizza stone close to bottom heating element, and preheat the oven to 450°F/230°C. Cut a large piece of parchment paper, or line with parchment paper a large baking pan (if you don't use a pizza stone).

Stretch the dough: place the dough onto the parchment paper, and starting from the center and gently press it out with your fingers until you get approx a 12×15 inch pizza (if you use this no-knead pizza dough, follow the steps listed in its recipe).

1. Spread the pizza sauce evenly across the pizza base using the back of a spoon. You might have some tomato sauce leftovers if the pizza is not large enough. Trust your judgement and don't overload the pizza with sauce. Finally, top pizza with mozzarella and season with a bit of salt, drizzle of olive oil and a pinch of ground pepper.
2. Bake: slide the pizza from the pizza peel onto the pizza stone if you use one, or place your baking sheet with pizza on the lower shelf. Bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
3. Serve: scatter the baby arugula leaves over the pizza, season with salt and freshly greound pepper (but you can dress the arugula in a separate bowl if you wish). Add plenty of shaved parmesan cheese, and serve warm!