Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula…
Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.
This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.
Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.
I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:
“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”
She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.
These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]
These grilled prosciutto wrapped peaches make me so darn happy.
I mean, just look at how cute they are!
Plus, peaches wrapped in pork. This I can get behind.
PLUS!
Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.
Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.
I like peaches with prosciutto as it is. But then, we go and grill them?
I’m so in.
In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.
The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.
And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple.
I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.
Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.
Seriously, I would die without crunch in my salad.
Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.
This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!
You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!
These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 2to 4 people
Author How Sweet Eats
Ingredients
3peaches,each cut into 4 wedges
6slicesprosciutto
12ouncesbaby arugula
2tablespoonsfreshly squeezed lemon juice
½tablespoonolive oil
salt and pepper
4ouncesgoat cheese,crumbled
3tablespoonsroasted,salted pepitas
balsamic glaze,for drizzling
Instructions
Preheat the grill over medium heat - to about 350 or 400 degrees F.
Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!
This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house! I love making and taking pasta salads to potlucks, barbecues, and get togethers. They are the perfect s…
This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house! I love making and taking pasta salads to potlucks, barbecues, and get togethers. They are the perfect side dish for sharing. This Easy Orzo Pasta Salad is a summertime…
Shaved Asparagus Salad- This shaved asparagus salad with arugula, pistachios, Parmesan cheese, avocado, and a homemade lemon salad dressing is a springtime favorite! Serve along side any meal! Shaved Asparagus Arugula Salad Every spring when asparagus …
Shaved Asparagus Salad- This shaved asparagus salad with arugula, pistachios, Parmesan cheese, avocado, and a homemade lemon salad dressing is a springtime favorite! Serve along side any meal! Shaved Asparagus Arugula Salad Every spring when asparagus comes into season I get SO excited. I love the bold, earthy flavor that asparagus brings into any meal!…
Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. Round it out with goat cheese, scallions, avocado, and bell pepper. Continue re…
Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. Round it out with goat cheese, scallions, avocado, and bell pepper.
This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing. Here’s a green salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. Shhh: here’s our secret! Alex and I made this with those precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire! What’s in this arugula beet salad? This arugula beet salad recipe is an exercise in essentialism. What is absolutely essential to a beet salad, and what can we live without to keep it simple? Alex and I played around with a few variables for this salad, and came up with classic flavor combinations that taste incredible. Beets, citrus, and walnuts are a classic combo: but they taste better than expected every time. It’s plant based (WFPB), so there’s not even a need for cheese. Here’s what’s in this salad recipe: Beets: Tender, […]
This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing.
Here’s a green salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. Shhh: here’s our secret! Alex and I made this with those precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire!
What’s in this arugula beet salad?
This arugula beet salad recipe is an exercise in essentialism. What is absolutely essential to a beet salad, and what can we live without to keep it simple? Alex and I played around with a few variables for this salad, and came up with classic flavor combinations that taste incredible. Beets, citrus, and walnuts are a classic combo: but they taste better than expected every time. It’s plant based (WFPB), so there’s not even a need for cheese. Here’s what’s in this salad recipe:
Beets: Tender, vibrant beets steal the show! See below on various ways to cook them.
Baby arugula: Baby is a must! It’s feathery and tender, the perfect salad base.
Citrus vinaigrette: This Citrus Vinaigrette is made with both orange and lemon for double the zing.
Toasted walnuts & sliced shallot: Walnuts bring protein and crunch! Shallots bring in a savory note.
Orange zest: The icing on the cake, it adds an extra tang and visual element.
Ways to cook beets (& an easy shortcut!)
Here’s the thing: Alex and I are beet purists. We love buying fresh beets and roasting them up, especially from the farmers market! But in the past few years, we’ve noticed packaged pre-cooked beets are pretty easy to find in our local grocery. Cut out 1 hour of roasting time? Yes, please! If you’re not able to find pre-cooked beets, it’s still nice to whip up your beets ahead of time and refrigerate until serving. Here are the ways you can prepare your beets:
Pre-cooked packaged (0 minutes!): Pre-boiled packaged beets make this salad a breeze! If you can find them in your local grocery, they’re worth snagging a package.
Instant Pot beets (25 minutes): The next fastest way to cook beets is in your Instant Pot! Go to Instant Pot Beets.
Oven roasted beets (1 hour): The classic way to prepare beets is to bake them! Roast them in advance and refrigerate for easiest prep. Go to Oven Roasted Beets.
Baby arugula is a must!
Use baby arugula for this beet salad. Don’t even think about standard arugula! Here’s how to know the difference:
Baby arugula: Baby arugula is tender, with a mild flavor and a fluffy texture. It’s usually sold in bags or boxes. Make sure it looks just like the arugula in the photo.
Standard arugula: Standard is much larger and is usually sold in bunches. It has a much stronger peppery flavor, and sometimes the stems are tougher. It’s not as good for a salad like this one: but it would be good sauteed.
You can find baby arugula in lots of mainstream groceries here in the US! It’s also available at farmers markets. As a rule of thumb: if it is sold as a bunch, stay away.
A citrus dressing you’ll want to put on everything
This zingy citrus salad dressing is where it’s at! It’s got fresh lemon juice, orange juice, and orange zest, and it’s perfectly balanced. Alex and I originally made it for this fennel orange salad, and it’s so refreshing we want to use it on everything! Here are a few tools that are helpful for working with citrus:
Use a juicer for juicing. A juicer is helpful for citrus to quickly juice it and keep the seeds out. (Anytime we try it with our hands, we get seeds in whatever we’re making!) The juicer we use works great.
A microplane or grater. A microplane makes quick work of zesting. If you don’t have one, use a grater. Smaller zesters that are more like bar tools don’t work as well here.
Use cooked packaged beets for the easiest prep. Or cook the beets using the instructions in Oven Roasted Beets or Instant Pot Beets. Slice the beets into bite sized pieces.
In a small skillet, toast the walnuts over low heat, stirring occasionally, until fragrant and toasted. Thinly slice the shallot.
Place the greens on a plate. Top with the sliced shallot and walnuts. Drizzle with dressing and serve.
Notes
*Cook time assumes starting with pre-cooked beets since it varies based on cooking methods. Packaged boiled beets are the quickest! If you do cook your own beets, oven roasting takes about 1 hour and Instant Pot takes about 25 minutes.
Photos by Rikki Snyder Not everyone is a fan of leftovers, but for me, it feels like a triumph to cook once and have dinner for two days. I win at meal planning! Take that, world! And then I do a little dance in my kitchen, waving my hands in the air l…
Photos by Rikki Snyder Not everyone is a fan of leftovers, but for me, it feels like a triumph to cook once and have dinner for two days. I win at meal planning! Take that, world! And then I do a little dance in my kitchen, waving my hands in the air like I just don’t care, thinking about all the things I’ll have time for now that I don’t have to make dinner. Things like watching RuPaul’s Drag Race and making up songs about my cats. I do get why some people have an aversion to leftovers, though. A lot of the time, things just aren’t quite as good the second time around. So this recipe is the perfect compromise for leftover lovers and leftover haters. It starts with a big batch of arugula pesto. Whip that up and use it to make Roasted Red Pepper and Mozzarella Sandwiches one night, and then the next night, use it to make a pasta dinner. Let’s start with the sandwiches. You can grill them panini-style to make them gooey and melty and warm, or you can skip that part and eat them without heating. Arugula has a peppery, assertive flavor, so […]
A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces. Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or […]
A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces.
Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or savory, they are bound to make an impression.
This recipe was created in partnership with Lodge®, makers of our favorite cast-iron cookware manufactured right here in Tennessee!
I’ve said it before and I’ll say it again: German pancakes are one of my all-time favorite brunch recipes. I could easily polish off the entire thing by myself (though I usually resign myself to share with Taylor because I’m a good wife like that).
Normally I smother mine with powdered sugar and maple syrup. But, I got to thinking… what if we took it in a more savory direction?
Going savory isn’t hard to do with this versatile recipe: just remove the vanilla extract and replace it with whatever savory seasonings, mix-ins and toppings you desire.
We tried out a few flavor variations, including an everything bagel-inspired pancake topped with smoked salmon and creme friache. Tasty? Very. But this Spanish-inspired variation, with crispy bits of salty cured chorizo sausage and melty, crispy-around-the-edges Manchego cheese, ultimately won us over.
We topped our extra meaty and ultra cheesy creation with a pile of spicy baby greens, that, when tossed with a splash of olive oil and lemon juice, cuts the fatty richness of the cheese and sausage perfectly.
German pancake and Dutch baby are two names for the same thing, though one is usually made in a casserole dish and the other in a smaller skillet.
I’ve always called them German pancakes, which I attribute to some twisted telephone translation of Dutch baby (Dutch = Deutsch = German, or something along those lines.) Some attribute the origins of this to the German Pfannkuchen, which could be where it gets its name, though I can’t really see the resemblance beyond the egg and flour. As it turns out, this recipe is entirely an American invention, more similar to a super-sized popover or Yorkshire pudding than anything German or Dutch. Go figure.
Whatever you call it, there’s no denying these mountainous, super-sized pancakes are downright delicious.
This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea. Lentils may just be the perfect food. They’re cheap, good for you, and packed with plant based protein. On top of that, they’re shelf stable for up to 3 years! I mean, what other food can boast those credentials? Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies, feta cheese and pistachios. It’s a delicious way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. Alex and I couldn’t stop eating it! What’s in this lentil salad? This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads! It’s also perfect as a showy side dish (we plan to bring it to Christmas dinner). But […]
This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea.
Lentils may just be the perfect food. They’re cheap, good for you, and packed with plant based protein. On top of that, they’re shelf stable for up to 3 years! I mean, what other food can boast those credentials? Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies, feta cheese and pistachios. It’s a delicious way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. Alex and I couldn’t stop eating it!
What’s in this lentil salad?
This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads! It’s also perfect as a showy side dish (we plan to bring it to Christmas dinner). But it works for any season, so make it for winter meals or as a summery salad on the patio. Here’s what’s in this lentil salad:
Black or French lentils: This type of lentil is small and holds its shape when cooked, making it perfect for salads. If you can’t find black, use French lentils.
Zesty vinaigrette: The salad is covered in a dressing made from lemon, red wine vinegar, Dijon mustard and spices.
Bell pepper, shallot, arugula & radishes: The lentils are combined with colorful, crunchy fresh veggies. Radishes aren’t required but add a lovely pink color as the garnish.
Feta crumbles: Feta cheese adds a salty component that rounds out the salad.
Pistachios: For even more protein, bright green pistachios add a crunch.
What makes French and black lentils special
Black and French lentils are worth seeking out for this lentil salad! The most common type of lentils are green, red, and brown lentils. You might have had these in a lentil soup or curry. Brown, red and green lentils fall apart easily when cooked, making them perfect for soups and curries. In this Indian Masoor Dal, the lentils take on a texture almost like a puree.
On the other hand, black lentils (beluga lentils) and French lentils (Puy or du Puy) hold their shape when cooked. This makes them perfect for using in salads because the texture holds together.
Where to find black lentils
Black and French lentils should be available at your local grocery store! It’s harder to find black lentils, so French is pretty interchangeable. We like using black lentils in this salad because the color is stunning and the flavor is a little milder than French lentils. But either will do! If you’re having a hard time finding them, you can buy them online here.
Leftovers taste even better!
One great part about this lentil salad is that it saves well and leftovers taste even better! The dressing will marinate even more with the lentils and they’ll soak up the flavors more. This recipe a perfect contender to make for desk lunches throughout the week. Alex and I also used it for “throw-together” dinners because it was perfect for adding vegetarian protein to a plate!
Ways to serve this lentil salad
This lentil salad works for all sorts of occasions! It works a vegetable-heavy healthy side dish for a dinner party, or an easy lunch to take to work. Here are a few ways we’d suggest serving it:
For lunch, with pita bread. Make up a batch of this salad, store in the fridge, and enjoy with pita triangles or crusty bread as a vegetarian lunch.
This lentil salad is vegetarian but not fully plant based because of the feta cheese! The feta brings in the perfect salty, savory element. We’d recommend using the feta, or try another cheese crumble like goat cheese. If you’re serving it for a crowd, you could leave the feta on the side so people can customize it to their liking.
For a 100% vegan lentil salad, we’d suggest a non-dairy cheese crumble if you have a good brand. Or leave out the cheese entirely and add a little more kosher salt to the salad.
This lentil salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta and add more salt to taste, or use a dairy-free cheese crumble.
For the lentils: In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender (or 20 to 25 minutes for French lentils). Drain excess liquid.
Make the dressing: In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
Chop the veggies: Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
Mix together the salad: Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.
Serve: If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!
It’s loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you’ll find. People often ask us, what’s your favorite thing to cook? And if you know us, you won’t be surprised by the answer. PIZZA. After our honeymoon in Italy, Alex and I have spent the last ten years honing the absolute best way to make homemade artisan pizza. In fact, we’ve gotten a little nerdy about it. We’ve figured out how to make the best crust, sauce, and a to-die-for margherita pizza. We can do taco pizza and classic cheese pizza. But what about if you want something…a little lighter? We were posed with a challenge: Can you make a healthy pizza recipe? Oh, can we ever. Here’s everything about how to do it. What makes a healthy pizza? So you want to make a healthy pizza? First, let’s talk about what makes an unhealthy pizza. One slice of Pizza Hut pepperoni pizza is 300 calories. That pizza is loaded with gooey cheese, meat, and has a carb-loaded crust. So: want a healthy, fresh homemade alternative? Here are the features of this pizza that […]
It’s loaded with veggies and sprinkled with Parmesan, with a tangy bold red sauce and a thin crust. Yes, this is the BEST healthy pizza you’ll find.
People often ask us, what’s your favorite thing to cook? And if you know us, you won’t be surprised by the answer. PIZZA. After our honeymoon in Italy, Alex and I have spent the last ten years honing the absolute best way to make homemade artisan pizza. In fact, we’ve gotten a little nerdy about it. We’ve figured out how to make the best crust, sauce, and a to-die-for margherita pizza. We can do taco pizza and classic cheese pizza. But what about if you want something…a little lighter? We were posed with a challenge: Can you make a healthy pizza recipe? Oh, can we ever. Here’s everything about how to do it.
What makes a healthy pizza?
So you want to make a healthy pizza? First, let’s talk about what makes an unhealthy pizza. One slice of Pizza Hut pepperoni pizza is 300 calories. That pizza is loaded with gooey cheese, meat, and has a carb-loaded crust. So: want a healthy, fresh homemade alternative? Here are the features of this pizza that makes it healthy:
Homemade thin crust: This pizza uses our easy thin crust pizza dough. It’s made with simple ingredients (flour, olive oil, water) and because it’s thin, it has significantly less calories than a fluffy crust.
Super flavorful pizza sauce: Red sauce brings big flavor without big calories. This one is our easy pizza sauce, a fan-favorite recipe that takes only 5 minutes and tastes like Italy. (Really.)
Limited cheese. This healthy pizza has only 1/4 cup grated Parmesan cheese. It’s just enough to bring in a savory flavor, but there’s so much flavor in the veggies and sauce you don’t need to load on cheese. (For a vegan pizza, head to Our Best Vegan Pizza.)
Lots of veggies. Healthy isn’t just about calories: it’s about vitamins and nutrients. This pizza is topped with peppers that are loaded with vitamin C, and leafy green nutrient-dense arugula.
How many calories? One slice of this healthy pizza recipe is 96 calories.Only 96 calories! That’s about 1/3 the calories of a delivery pizza. Even better, it’s got the added vitamins and nutrients of fresh, colorful veggies. Dinnertime win!
Tips for making the best healthy pizza
How to make this best healthy pizza recipe? We’ve got a few tips for the best ever pizza that’s fresh and healthy.
Use a pizza stone. This is our number 1 tip for homemade pizza recipes: use a pizza stone! It’s what makes the crust perfectly crispy on the outside and chewy on the inside. Pizza stones are inexpensive and last for years; here’s the pizza stone we recommend.
Pizza peels are handy. To get the pizza onto that hot stone, a pizza peel is helpful! It’s a paddle that throws the dough onto that blazing hot surface. Our favorites are this aluminum pizza peel or super pizza peel.
Accessorize with salad & fruit. To keep this healthy pizza part of a healthy meal: accessorize it with salad and fruit! Our Favorite Chopped Salad, Best Kale Salad, or Wedge Salad would go well here. Or just go with veggies and Healthy Ranch. A great “dessert” would be green apple slices and our chocolate hummus.
Video: How to make pizza dough
The most technique-driven part of making pizza is making homemade dough. Because learning to make something like dough requires actually showing you, we’ve made a video to show the dough-making process. Here are a few tips about the dough to remember when making it: then watch the video above to see it in action:
Make the dough 1 hour before serving OR make in advance. Making the dough takes only 15 minutes of hands on time. Then it rests for 45 minutes to proof before it’s ready to stretch. If you don’t have 1 hour before serving, you can make it up to 3 days in advance and refrigerate.
Thin crust pizza dough is easy to shape: roll it! This pizza dough is easier to shape than our Pizza Dough Master Recipe because you roll it out with a rolling pin! This crust is easy to make: see the video above.
Use Tipo 00 flour if you can find it. Our favorite flour for making pizza dough is what the Italians use: it’s called Tipo 00 and it makes the crust light and fluffy. You can find at it some grocery stores or online here.
Semolina flour or cornmeal, for dusting the pizza peel
Instructions
Make the pizza dough: Follow the Easy Thin Crust Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Prepare the toppings: Thinly slice the peppers. Thinly slice the red onion. Thinly slice the garlic. In a skillet, add 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Saute the vegetables, stirring often, for about 7 to 10 minutes, until browned and very soft. Stir in the oregano and remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Sprinkle with the vegetables, drained capers, and Parmesan cheese.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
While the pizza is baking, mix the baby arugula with a drizzle of olive oil and a pinch of kosher salt. When the pizza is done, top with the arugula. Slice into pieces and serve immediately.
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