Deep-Dish Pepperoni Pizza With Arugula Salad

pizza-and-arugula
Photo by Ditte Isager
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Fat 29 g
    • Sat Fat 10 g
    • Cholesterol 50 mg
    • Sodium 1,356 mg
    • Protein 23 g
    • Carbohydrate 44 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 364 mg

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 12ounces store-bought pizza dough, at room temperature
  3. Check 1/2pound mozzarella, grated (2 cups)
  4. Check 1 14.5-ounce can diced tomatoes, drained
  5. Check 1/2teaspoon dried oregano
  6. Check 1/4 small red onion, thinly sliced
  7. Check 1/4cup pitted kalamata olives, halved
  8. Check 4 mushrooms, thinly sliced
  9. Check 1ounce sliced pepperoni
  10. Check 2 bunches arugula, thick stems removed (about 8 cups)
  11. Check 1tablespoon red wine vinegar
  12. Check kosher salt and black pepper

Directions

  1. Heat oven to 400° F. Coat a 9-inch oven-proof skillet or cake pan with 1 ½ tablespoons of the oil. Press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.
  2. In a small bowl, toss the onion, olives, mushrooms, and pepperoni with ½ tablespoon of the remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.
  3. Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the pizza.