Calabrese and Arugula Whole Wheat Pizza
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Calabrese and Arugula Whole Wheat Pizza


Calabrese and Arugula Whole Wheat Pizza


1 12" (pre-made) round of whole wheat dough
Columbus Calabrese Salame (7-8 slices per pizza)
1 14 oz. can (crushed) San Marzano tomatoes
8 oz. container of fresh Mozzarella balls or 8 oz. shredded Mozzarella
½ red onion, thinly sliced (1/8 cup per pizza)
Red pepper flakes (1 pinch per pizza)
Fresh arugula (1 cup per pizza)
2 Tbsp. olive oil
Salt and pepper to taste



Preheat oven to 400° F with a pizza stone on the middle rack. With hands, rub the pizza dough with olive oil. Next, spoon crushed tomatoes onto dough and spread with the back of a spoon. Scatter the mozzarella, onion and salame evenly over the top of the dough. Sprinkle a pinch of hot red pepper flakes.

Bake on the pizza stone at 400° F until crust is crispy and Mozzarella is bubbling. 

Allow pizza to cool, 2-3 minutes. Toss arugula with olive oil and place on top of cooled pizza. Cut into slices and serve.