Arugula Pizza


For the dough:

  • 1 package rapid-rise active dry yeast
  • ⅔ cup warm water (105° to 115°F)
  • ½ teaspoon granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt

For the pesto:

  • 1 large clove garlic, crushed
  • 2 cups baby arugula
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated Parmigiano-Reggiano® cheese

For the toppings:

  • 3 medium bell peppers, red and/or yellow
  • 1½ pounds shiitake mushrooms, stems removed
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup chopped baby arugula
  • 1 tomato, chopped
  • ½ cup freshly shaved Parmigiano-Reggiano® cheese
  • Juice of 1 lemon


  1. Using an electric stand mixer add water, yeast, and sugar. Stir them together and let stand for 5 minutes or until the top surface has a thin, frothy layer. Then you will need to add flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Then increase the speed to medium. Continue to mix until dough is sticky, smooth, and elastic, about 10 minutes. Make the dough into a ball and place in a lightly oiled bowl. Turn it over and coat all sides and cover the bowl tightly with plastic wrap. Let dough rise in a warm place until it has doubled in size, 1 to 1½ hours.

  2. In a food processor chop the arugula, garlic, and pine nuts. Add the pepper. Whilst the food processor is on slowly pour in the oil. Put the mixture into a bowl and stir in the cheese.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed as much as possible, until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into thin strips.

  5. Brush both sides of the mushroom caps with oil. Season with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until tender, 8 to 10 minutes, turning and basting with the oil as needed to keep them moist. Remove from the grill and cut into ½-inch slices.

  6. Punch down the dough in the bowl. Cut the dough into four equal pieces. Lightly brush four 9-inch squares of parchment paper on one side with oil. Flatten each piece of dough on a sheet of parchment paper to create four rounds. Each round should be about ⅓ inch thick and 6 to 8 inches in diameter. Lightly brush the tops with oil. Let the rounds sit at room temperature for 5 to 10 minutes.
  7. Place the dough on the cooking grate with the paper sides facing up. Grill over direct medium heat, with the lid closed as much as possible, until the dough is well marked and firm on the underside, 2 to 5 minutes, rotating as needed for even cooking. Peel off and discard the parchment paper. Transfer the crusts to a work surface with the grilled sides facing up.

  8. Spread the pesto on the toasted side of the crusts. Distribute the mushrooms and peppers on top.
  9. Grill the pizzas over direct medium heat until the crusts are crisp, 4 to 6 minutes. Remove from the grill. Top with the arugula, tomato, cheese, and lemon juice. Cut into wedges and serve warm.