Green Pizza


by Chef Michael Ayoub Arugula pesto can be used for both a pizza or a pasta topping. Feel free to experiment — a pizza can be your canvas.



  • 1/2 cup arugula leaves
  • 2 to 3 cloves garlic
  • 1/2 cup parmeggiano reggiano cheese
  • 1/2 cup pine nuts
  • Kosher salt to taste
  • 1/2 cup extra virgin olive oil
  • Prepared pizza dough
  • Arugula pesto
  • 1/2 cup yellow grape tomatoes halved
  • 1/2 cup red grape tomatoes halved
  • 1/2 cup parmeggiano reggiano cheese


  1. Pulse pesto ingredients in food processor until smooth.
  2. Spread pesto evenly atop prepared pizza dough, leaving 1/2 inch around edge. Top with both yellow and red grape tomatoes. Sprinkle generously with parmeggiano reggiano cheese. Bake on a pizza stone at 425 degrees for about 10 to 12 minutes until cheese melts and crust is golden brown.


This segment appears in show #3009. Recipe courtesy of Michael Ayoub © 2005 Michael Ayoub
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