March Greens – Arugula and Goat Cheese Chicken Pesto Pizza

One of my favorite foods is pizza. When we lived in Chicago and first starting dating, Matt and I bonded over our love of deep dish pizza with pepperoni and mushrooms.  When we moved to Portland, we were initially disappointed that there were no good deep dish pizza places.  And then we both dropped a couple of pounds.  While I’m not sure if that was due to giving up our deep dish, or simply being more active in the temperate Pacific Northwest environment, we had fun learning to make pizza at home with more healthy and fresh ingredients.  This particular recipe is one of Matt’s best, with a little bit of goat cheese, a pesto sauce, and chicken and then topped with tomato and fresh Arugula.  It’s like having a pizza and salad all in one!  Before we get to the recipe, here are three fun facts about Arugula:

  1. It’s also known as Salad Rocket.
  2. It has a peppery flavor, which offers a natural cooling effect for the body which makes this a great food for summer picnics.
  3. Arugula is a source of certain phytochemicals linked to fighting cancer-causing elements;  it’s also one of the best vegetable sources of Vitamin K to boost bone and brain health.

Arugula and Goat Cheese Chicken Pesto Pizza:



  • 1 ball of unbaked pizza dough (you can find these at Whole Foods / Trader Joe’s, and sometimes your neighborhood pizza shop will sell them to you)
  • 1/2 cup Arugula pesto sauce (use the Chard Pesto recipe from earlier this month, but swap Arugula for Chard)
  • 3 Roma tomatoes, thinly sliced
  • 4 tbsp crumbled goat cheese
  • 2 cloves garlic, peeled and thinly sliced
  • 1 cup fresh Arugula
  • 1 teaspoon olive oil
  • 1-2 poached & shredded chicken breast


  • Pre-heat oven to 450 degrees
  • Roll out the pizza dough into a circle
  • Place in oven and bake for about 5-10 min – then take out and start to add toppings
  • Divide the pesto, dab one part of the pesto onto the center of the pizza base, and spread toward the outer edges.
  • Mix the other half of the pesto with the shredded chicken breast and then spread on top of pizza dough
  • Place in oven and bake for another 10 min
  • Take pizza out of oven and crumble the goat cheese across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
  • Place pizza directly on preheated oven rack. Bake for another 5 to 10 minutes, or until the crust edges are golden.
  • After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set.
  • After a couple of minutes, cover the pizza with a few handfuls of arugula.
  • Cut, serve, and enjoy!

Questions for you: Do you even make pizza at home?  What is your favorite pizza toppings?



2 thoughts on “March Greens – Arugula and Goat Cheese Chicken Pesto Pizza

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