Arugula Pesto Pizza on Whole Wheat Crust Recipe

Name: Arugula Pesto Pizza on Whole Wheat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Water, Heated Between 120 And 130 Degrees; 1 envelope (1/4 Oz. Packet) Instant Active Dry Yeast; 1 teaspoon Agave Syrup; 1 cup Whole Wheat Flour; 1 cup All-purpose Flour; 1 teaspoon Salt; 1 Tablespoon Olive Oil; 3 cloves Garlic; 2 cups Arugula; 1/2 cups Olive Oil; 1/4 cups Walnuts; 1/4 cups Parmesan Cheese; Kosher Salt And Freshly Ground Black Pepper; 1/2 pounds Mozzarella Cheese, Sliced; 1/2 cups Asiago Cheese, Shredded; 1/4 pounds Prosciutto Thinly Sliced

Servings: persons

3/4 cups Water, Heated Between 120 And 130 Degrees
1 envelope (1/4 Oz. Packet) Instant Active Dry Yeast
1 teaspoon Agave Syrup
1 cup Whole Wheat Flour
1 cup All-purpose Flour
1 teaspoon Salt
1 Tablespoon Olive Oil
3 cloves Garlic
2 cups Arugula
1/2 cups Olive Oil
1/4 cups Walnuts
1/4 cups Parmesan Cheese
Kosher Salt And Freshly Ground Black Pepper
1/2 pounds Mozzarella Cheese, Sliced
1/2 cups Asiago Cheese, Shredded
1/4 pounds Prosciutto Thinly Sliced

1
For the dough, in the bowl of an electric mixer, combine the warm water with the yeast and agave syrup.
2
Let the yeast dissolve, about 3 minutes.
3
Fit the electric mixer with a dough hook and add in the flour, salt, and olive oil.
4
Mix on medium-low speed for about 10 minutes, adding more flour if the dough sticks to the sides of the bowl.
5
Transfer dough to a floured surface and knead by hand about 10 times.
6
Form the dough into a ball and transfer to a bowl greased with olive oil.
7
Cover with a clean kitchen towel and let rise at room temperature for 30 minutes.
8
Use dough immediately or cover in plastic wrap and refrigerate for up to 1 day.
9
Meanwhile, make the arugula pesto.
10
In a food processor, pulse the garlic a few times so it is minced.
11
Add in the arugula and pulse a few more times.
12
With the motor running, stream in the olive oil.
13
Add in the walnuts, parmesan cheese, and season with salt and pepper.
14
(I under-salted a bit because the cheese and prosciutto are salty.)
15
Preheat the oven to 500 degrees F. If your dough has been in the refrigerator, let it rest at room temperature for 15 minutes.
16
Stretch the dough by hand into a 13 X 5 inch pizza pan.
17
Spread the pesto evenly (you might have extra pesto).
18
Top with the cheeses and prosciutto.
19
Bake for about 12 minutes until crust is crisp and cheese is beginning to brown.
20
Makes one 13 x 5 inch round pizza.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cups Water, Heated Between 120 And 130 Degrees, 1 envelope (1/4 Oz. Packet) Instant Active Dry Yeast, 1 teaspoon Agave Syrup, 1 cup Whole Wheat Flour, and more.

Yes, Arugula Pesto Pizza on Whole Wheat Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula Pesto Pizza on Whole Wheat Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions