Vermicular | Arugula Pizza

Arugula Pizza

Tailored for: Oven-Safe Skillet 28cm
Cooking Time
9 min

1 ball pizza dough (7 oz), stretched to 11"

5 cups arugula with stems
½ clove garlic, minced
Kosher salt
2 tablespoon extra-virgin olive oil, divided

¾ cup shredded cheese
4 anchovy fillets, minced
2 ¼ oz fresh mozzarella, torn into bite-sized pieces

Grated parmesan cheese
Freshly ground black pepper

Arugula flowers, optional

  1. Cut arugula to separate leaves from stems. Halve the leaves crosswise and set aside, then halve the stems crosswise. In a medium bowl, combine the arugula stems, garlic, salt, and 1 tablespoon of extra-virgin olive oil. Preheat oven to 550ºF (290ºC).

  2. Place the stretched dough into the skillet and evenly distribute the mixture from Step 1, shredded cheese, and anchovies on top. Cook over medium heat until bottom is lightly browned, about 2–3 minutes.

  3. Transfer to oven, bake for 4–5 minutes, then broil for 1–3 minutes until crust edges are golden. Remove from oven and top with mozzarella and arugula leaves. Drizzle remaining extra-virgin olive oil, sprinkle black pepper and parmesan, and garnish with arugula flowers before serving.

  • You can substitute the pizza dough with store-bought pizza dough, if desired.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo