Ina Garten White Pizza with Arugula Recipe

Ina Garten’s White Pizza with Arugula is a restaurant-worthy dish that combines the richness of creamy cheeses with the peppery brightness of fresh arugula. There’s no tomato sauce—just a perfectly crisp crust topped with mozzarella, ricotta, and garlic, finished with a fresh salad tossed right on top.

This recipe is perfect for entertaining or elevating your pizza night with minimal effort and maximum flavor.

What Is Ina Garten’s White Pizza with Arugula?

Unlike traditional pizzas with red sauce, white pizza features a garlic-infused olive oil base and a blend of cheeses like mozzarella and ricotta. Ina’s version adds a lightly dressed arugula salad on top after baking, creating a perfect balance between rich and refreshing.

Other Ina Garten Recipes

• Ina Garten’s Mediterranean Chicken
• Ina Garten Arrabbiata Sauce

Reasons to Try Ina Garten’s White Pizza with Arugula

• Simple ingredients, big flavor
• No tomato sauce needed – Great change of pace
• Fresh arugula salad topping adds brightness
• Crispy, golden homemade crust or store-bought dough
• Perfect for entertaining or casual dinners
• Naturally vegetarian
• Easy to customize with favorite toppings

Ingredients Needed to Make Ina Garten’s White Pizza with Arugula

For the pizza base:

• 1 pound pizza dough (store-bought or homemade)
• Olive oil, for brushing
• 3 cloves garlic, minced
• 1½ cups shredded mozzarella
• ½ cup fresh ricotta
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

For the arugula topping:

• 4 cups baby arugula
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Shaved Parmesan cheese (optional)
• Salt and pepper to taste

Instructions to Prepare Ina Garten White Pizza with Arugula

Step 1: Preheat the oven and prepare the dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. Roll out the dough on a floured surface into a 10–12-inch circle and transfer to a parchment-lined baking sheet or pizza peel.

Step 2: Brush with olive oil and garlic

Brush the dough lightly with olive oil and evenly spread the minced garlic over the surface.

Step 3: Add cheeses and seasonings

Sprinkle the mozzarella over the dough, dollop small spoonfuls of ricotta, then season with salt, pepper, and red pepper flakes if using.

Step 4: Bake the pizza

Transfer to the oven and bake for 10–12 minutes or until the crust is golden and the cheese is bubbly.

Step 5: Make the arugula salad

In a bowl, toss arugula with lemon juice, olive oil, salt, and pepper.

Step 6: Top and serve

Remove pizza from the oven and let it sit for 2 minutes. Top with the dressed arugula and shave Parmesan on top if desired. Slice and serve immediately.

What Goes Well With Ina Garten’s White Pizza with Arugula

• Chilled white wine like Sauvignon Blanc – Refreshing and crisp
• Tomato soup or gazpacho – Adds warmth or contrast
• Grilled vegetables – Keeps the meal light and flavorful
• Prosciutto or cured meats – Add for protein and saltiness
• Roasted garlic or marinated olives – Flavorful side dish
• Sparkling water with lemon – Light and refreshing pairing
• Simple green salad – For a more substantial meal

Key Tips for Making Ina Garten’s White Pizza with Arugula

• Use high-quality cheeses – Makes a big difference in flavor
• Preheat your oven fully – For a crispy, evenly baked crust
• Roll dough thinly – Prevents sogginess and bakes quickly
• Don’t overload with toppings – Keeps crust crisp
• Add arugula after baking – Maintains freshness and bite
• Use parchment paper or cornmeal – Helps transfer pizza easily
• Let pizza cool slightly before topping – Prevents wilting greens

Creative Variations of Ina Garten’s White Pizza with Arugula

• Add caramelized onions – For sweetness and depth
• Top with prosciutto after baking – Adds salty richness
• Swap arugula for baby spinach or kale – For a milder green
• Include goat cheese or blue cheese – For a bold flavor
• Sprinkle with truffle oil – Adds a gourmet twist
• Use whole-wheat or gluten-free crust – To suit dietary needs
• Add roasted garlic cloves – For an extra flavor punch

Storage Guidelines for Ina Garten’s White Pizza with Arugula

• Store leftovers in the fridge – Best within 2 days
• Keep arugula separate if possible – Maintains freshness
• Rewrap in foil or an airtight container – Preserves texture
• Avoid freezing arugula – It becomes soggy and limp

Reheating Tips for Ina Garten’s White Pizza with Arugula

• Use oven or toaster oven at 375°F – Best for restoring crispness
• Reheat on a skillet for crisp crust – Cover briefly to melt cheese
• Microwave only in short bursts – Texture may soften
• Add fresh arugula after reheating – Refreshes flavor

Nutritional Value (per slice, approx.)

• Calories: 260
• Protein: 11g
• Carbohydrates: 24g
• Fat: 14g
• Fiber: 2g
• Sugar: 2g
• Sodium: 380mg

A flavorful, satisfying pizza that’s light and fresh.

FAQs

What kind of cheese is used in Ina Garten’s white pizza?

Ina Garten’s white pizza typically uses a combination of fresh mozzarella and creamy ricotta for a rich, cheesy base without tomato sauce.

Why is arugula added after baking the pizza?

Arugula is added after baking to keep it fresh, crisp, and peppery. Baking it would cause the leaves to wilt and lose flavor.

Can I use store-bought pizza dough for this recipe?

Yes, store-bought pizza dough works perfectly and saves time. Just let it come to room temperature before rolling it out.

Wrapping Up

Ina Garten’s White Pizza with Arugula is everything you want in a modern pizza—cheesy, crispy, and balanced with fresh greens. It’s the kind of dish that feels special but is easy enough to make on a weeknight.

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