We love arugula on pizza and flatbreads. Last night it was time to harvest the arugula from the salad table. (The link shows the salad table one month after the initial planting in 2015, with yet another arugula pizza. I sense a theme. Here’s a link to the Making The Salad Table post.)
The first picture is last night’s arugula pizza with a garden tomato sauce from the freezer, goat cheese, and red pepper flakes. The arugula was strewn on top after baking:
The sauce was rich and on the sweet side. The frozen tomatoes that we used were labeled “2018 Tomato”, so the base was likely a combination of Oregon Spring and whatever else the garden provided that day. The dough itself was a little on the sweet side too — I substituted out 10% of the water and replaced it with a Riesling.
Another picture. I stretched the pizza by hand rather than rolling it out, making a point to leave it thicker at the edges. The pizza was a little more 3-dimensional than the picture might show:
This flatbread is topped with pancetta, red onion, and an arugula pesto made with arugula, pine nuts, olive oil, garlic, and brie. The arugula pesto was the sauce, so it was added at the beginning:
Using arugula pesto meant that the end result was light and savory at the same time. The flatbread itself was somewhat crackery which complimented the zip of the arugula and red onion.