Great food, like great moments in life, are such a tease, as they are darn near impossible to recreate.
Pumpkin sauce, grapes, arugula, onions and cheese all starred in the greatest pizza I’ve ever had, and I’ve been craving it ever since. Tommy’s Pizza in Gettysburg is the spot where this devilishly divine pizza was created, if you’re ever in the area, go, these guys will make it worth your while.
While I’ve not attempted to recreate it, I’ve been wanting to introduce that spicy little devil, arugula, to a nice homemade pie, so here she is.
First up is the arugula pesto – a fantastic alternative to basil pesto, as it’s much cheaper to make and has a unique bite and spiciness. This recipe makes a good amount of leftovers, great for pasta, potatoes, fish or chicken.
You’ll also have a bit of the yummy white sauce leftover. I got real crazy and mixed the pesto and white sauce together and put it on some happy little tofu noodles… it was glorious!
The first time I attempted this pizza I used a recipe for cranberry salsa that included pomegranate seeds, sadly, they are out of season now, but they’ll definitely make an appearance next winter. The original salsa recipe came from the Wisconsin Cheese site.
The flavors of this pizza are so complex and delicious, I really can’t tell you how awesome it is. Cheesy, earthy, nutty, spicy, sweet and tart, it just works!
Arugula Pesto Pizza with White Sauce and Cranberry Balsamic Salsa
1 prepared pizza crust, I love Stonefire’s Italian Artisan Pizza Crust Original
2 tablespoons extra-virgin olive oil
Arugula Pesto (recipe follows)
White Sauce (recipe follows)
Cranberry Balsamic Salsa (recipe follows)
2 cups shredded mozzarella cheese
1/2 cup arugula leaves
Preheat oven to 450 degrees.
Brush pizza with olive oil.
Spread the pesto and white sauce over the pizza, leaving a 1/4-inch border around the outside. Sprinkle with cheese. Dot cranberry salsa over top of the cheese. Top with more cheese, if desired.
Transfer the pizza to a pizza stone, or cookie sheet lined with tin foil or parchment paper. Bake in preheated over for 12-15 minutes, until cheese is melted and bubbly, rotating the pizza halfway through.
Allow pizza to cool before slicing and serving.
1 1/2 cups arugula leaves
1/3 cup grated Parmesan cheese
1/4 cup chopped walnuts
3 cloves garlic, minced
1/3 cup extra virgin olive oil
1/2 teaspoon salt.
In the bowl of a food processor combine arugula, Parmesan, walnuts, and garlic. Pulse until combined. With motor running, stream olive oil until creamy. Season with salt and set aside, or cover and chill overnight.
1/2 cup whole-milk ricotta
2 tablespoons extra virgin olive oil
2 tablespoons heavy cream or half-and-half
1 large egg yolk
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In a medium bowl combine ricotta, olive oil, heavy cream, egg yolk, garlic, oregano, salt and pepper. Mix well and set aside.
1/2 cup dried, sweetened cranberries, roughly chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
2 teaspoons chopped fresh parsley
1 tablespoon fresh orange zest
Combine cranberries, olive oil, balsamic vinegar, honey, parsley and orange zest in a small bowl. Mix well and set aside.