This recipe is easy and quick and makes use of fresh spicy greens!
- Pre-baked pizza crust/shell (if you’re short on time you can also use english muffins, Italian bread or tortillas)
- Olive oil
- Parmesan cheese
- 3 cups arugula from your garden — coarsely chopped
- 15-20 cherry tomatoes from your garden — halved
- 2 tsp lemon juice
- 2 tsp olive oil
- Pinch of kosher salt
- Fresh ground black pepper, to taste
- Optional toppings: pine nuts, olives, feta cheese, chopped fresh basil from your garden
Take the pizza crust and brush with olive oil. Warm pizza crust per package instructions. Remove from oven. Cover with parmesan cheese. Bake for 2 minutes until cheese is lightly brown. While the cheese is melting, toss the arugula, tomatoes, lemon juice, olive oil and optional toppings together. Season with salt & pepper. Gently cover the pizza with the topping while crust is still warm. Serves 4 as a light lunch