Green and White Pizza

Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

Adapted by Sam Sifton

Updated Feb. 23, 2023

Green and White Pizza
Melina Hammer for The New York Times
Total Time
15 minutes, plus 1 hour to heat oven
Rating
5(1,157)
Comments
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Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula. —Sam Sifton

Featured in: A Little Pizza Homework

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Ingredients

Yield:2 servings
  • 112-inch round of pizza dough, stretched
  • 2¾ounces fresh mozzarella
  • Extra-virgin olive oil
  • Kosher salt
  • ½ounce Parmesan, finely grated
  • 2handfuls baby arugula
  • Half a lemon, juiced
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

465 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 22 grams protein; 978 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.

  2. Step 2

    Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.

  3. Step 3

    Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

  4. Step 4

    Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.

  5. Step 5

    When the pizza is done, put the dressed greens on top of the pie and serve immediately.

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Ratings

5 out of 5
1,157 user ratings
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Comments

Andrea

We have had Friday night Pizza and Martinis for years. Tonight we decided to try this pizza. It was awesome! Nice and light and easy to prepare. I think I would add some roasted garlic next time to punch it up a bit, but overall a keeper.

CONDOR

The addition of sliced prosciutto during the baking process provides a fantastically salty layer under the arugula. Great Pie!

RMS

We actually started putting parchment paper on the peel, rolling the pizza on that, and then sliding it all (paper and pizza) onto the stone. No sticking going in or coming out.

Becca

Super yummy and easily adjustable. Added avocado, heirloom tomatoes and pine nuts to the salad and loved it

Cassie

This recipe was DELICIOUS. added prosciutto slices -- perfection.

Laura

This pizza. This pizza. This pizza. So simple and so perfect. Once I had no lemons and used a good white wine vinegar. Also amazing.

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Credits

Adapted from "Roberta's," by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

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