Napoletana Arugula Pizza

I’ve never been to Italy, though I’ve heard (and read) that you must try the pizza if you go to Naples. This pizza is modeled after one such pizza you might try in Naples. Or so I’ve heard.

Here’s what I said about this pizza back in 2011:

This sauceless pizza was amazing. The crust was thin and crispy. The flavoring was perfect — though I tend to have a heavy hand when it comes to adding salt. (Or so I’ve been told.) I used Penzey’s Pasta Sprinkle because I ran out of Oregano last weekend and haven’t been able to buy more yet. But the best part of the pizza was the arugula.

Sadly it did not wilt as the recipe I was following said it would (even though we waited eight minutes and the pizza got a little cold by the time we dug in), but the arugula gives this margherita-style pizza a bit of an extra kick. Highly, highly recommend trying this pizza!

In 2018 my arugula wilted! This is about the tastiest pizza I’ve ever made.


  • ½ recipe of homemade pizza crust
  • olive oil
  • 7 oz shredded mozzarella cheese
  • 1 8-oz ball fresh mozzarella cheese
  • 1 tomato, sliced very thin
  • salt, pepper, and Oregano to taste (basil or any kind of Italian seasoning would work, too)
  • 2 c. arugula


  1. Preheat the oven to 500 degrees.
  2. Roll/stretch out the pizza dough onto a greased baking sheet. Stretch the dough out as thin as possible without tearing it.
  3. Sprinkle the dough with a little bit of olive oil, oregano, salt, and pepper to taste.
  4. Then top with shredded mozzarella cheese, slices of tomato and fresh mozzarella.
  5. Pour a small amount of olive oil over the pizza.
  6. Bake for about 12 minutes, or until the crust has slightly browned and the cheese is melted.
  7. Remove from oven and place handfuls of arugula on top of the hot pizza.
  8. Cool for five minutes before serving so that the arugula wilts.
  9. Enjoy!

Recipe rating: 

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