The Skinny on Arugula

With its unique, peppery flavor, arugula is a highly nutritious and extremely versatile salad green. Arugula, also known as rocket, roquette, rugula and rucola, is generally used in salads (often mixed with others greens in a mesclun), but can also be cooked as a vegetable or used raw with pasta and meats. With only 20 calories per three cup serving, arugula is an excellent source of folate and vitamins A, C and K. It is also a good source of calcium, magnesium and manganese. Arugula contains significant quantities of beta-carotene and glucosinolates.

How to Select: Look for bright green crisp leaves. Avoid leaves that are withered or slimy.

How to Store: Unwashed arugula leaves kept in the refrigerator will last up to two days.

Usage Tips: Wash thoroughly before eating or cutting. Remove any wilted leaves.

I saw this recipe on the Food Network and thought it looked delicious. It combines pizza (one of my favorite foods) and salad all in one… who could ask for anything more! You can use a store bought or homemade (I prefer) pizza dough.

Arugula, Ricotta and Mozzarella Pizza

Ingredients:

½ cup ricotta cheese

2 cloves garlic, crushed

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 cups (8 ounces) shredded mozzarella cheese (smoked mozzarella is delicious)

1 packed cup (1 ounce) arugula

Flour, for dusting

1 (13 to 16-ounce) ball pizza dough (preferably whole wheat)

Extra-virgin olive oil, for drizzling

2 Roma tomatoes, sliced into ¼-inch thick slices

Directions:

1. Preheat oven to 475 degrees F. 

2. In a food processor, blend the ricotta, garlic, salt and pepper until smooth. Add the mozzarella and arugula. Pulse until just combined but still chunky.

3. On a lightly floured work surface, roll out the dough into a 14-inch diameter circle, about ¼ to 1/16-inch thick. Transfer dough to a baking sheet and drizzle with olive oil.

4. Spread the ricotta mixture on the top leaving a 1-inch border. Arrange the tomato slices on top. Drizzle with olive oil and bake until the crust is golden, about 15 to 16 minutes. Remove from oven, cut into wedges and serve.

5. Variation: For a different twist, try grilling the pizza. It adds a smokiness that is scrumptious!