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Four Cheese Pizza with Tomato Basil Arugula Salad

Pizza night is ON with this four cheese pizza with tomato basil arugula salad! It's super easy to make and tastes ridiculously amazing.

Prep Time
18 mins
Cook Time
18 mins
Additional Time
1 hr
Total Time
1 hr 33 mins
Servings: 8 servings
Calories: 942 kcal
Course: Dinner
Cuisine: American

Ingredients

Pizza dough
  • 1 1/2 cups warm water (110 degrees F)
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 3 1/2 to 4 cups (455g to 520g) bread flour
  • 2 teaspoons kosher salt
  • 2 Tablespoons olive oil
Pizza toppings
  • 2-3 Tablespoons olive oil
  • salt & pepper
  • 6 Tablespoons pesto
  • 12 ounces fresh mozzarella sliced or grated
  • 4 ounces fontina grated
  • 4 ounces plain goat cheese crumbled
  • 1/4 cup pecorino romano freshly grated
Tomato Basil Arugula Salad
  • 1/4 cup olive oil
  • 5 cloves garlic finely minced
  • 2 pints grape tomatoes
  • 1 Tablespoon balsamic vinegar
  • 16 fresh basil leaves cut into very thin strips
  • salt & pepper
  • 3 handfuls arugula

Instructions

Pizza dough preparation
    Cup of Yum
  1. In a medium bowl, sprinkle the yeast over the warm water and stir to combine, the let it sit and proof for 5-10 minutes, until slightly foamy.
  2. Meanwhile, in a separate mixing bowl, combine the flour and salt. Turn the paddle on at low speed and drizzle in the olive oil slowly, mixing until combined.
  3. Pour the yeast mixture into the oil and flour mixture and mix until completely combined.
  4. Prepare a clean bowl with a little extra oil so that the dough won't stick to the sides while it rises, then scrape the dough into the bowl, turn to coat in the olive oil, and cover it with plastic wrap. Let the dough rise for 1 hour, or place the dough in the refrigerator for up to 3-4 days.
  5. To prepare the dough for pizza assembly, divide it into three roughly equal parts. Roll out each ball of dough on a lightly floured surface to form a very thin crust, then transfer to a clean baking sheet and repeat with the remaining dough.
Pizza assembly
  1. Preheat oven to 500°F.
  2. While oven is heating, drizzle 1 tablespoon of olive oil over each of your three pizzas and gently brush over the crust. Sprinkle with a little salt and pepper, then spoon 2 tablespoons of pesto onto each pizza and gently spread it around the dough, leaving a slight margin around the edges to create a crust.
  3. Arrange the slices of fresh mozzarella with 4 slices to each pizza, then sprinkle the fontina, goat cheese, and Pecorino Romano over each pizza.
  4. Bake each pizza until the crusts are golden and the cheese is bubbly, around 12-15 minutes.
Tomato basil arugula salad preparation
  1. While the pizzas are baking, heat 1/4 cup of olive oil in a medium saucepan over medium-high heat. Add the garlic and stir, just until fragrant and lightly golden (but not brown). It should take less than a minute.
  2. Remove from heat and immediately add tomatoes and stir, giving them a chance to warm up from the residual heat in the pan.
  3. Let the tomatoes, garlic and oil sit for a few minutes to cool before adding the balsamic vinegar and basil, and seasoning with salt and pepper to taste. Toss to combine.
  4. Top each pizza with a handful of arugula, then spoon some of the tomato basil mixture over it and drizzle a bit of the pan juices of the top. Slice and serve.

Nutrition Information

Calories 942kcal (47%) Carbohydrates 75g (25%) Protein 34g (68%) Fat 56g (86%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 26g Cholesterol 81mg (27%) Sodium 1172mg (49%) Potassium 599mg (17%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2678IU (54%) Vitamin C 24mg (27%) Calcium 540mg (54%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 942

% Daily Value*

Calories 942kcal 47%
Carbohydrates 75g 25%
Protein 34g 68%
Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 26g 130%
Cholesterol 81mg 27%
Sodium 1172mg 49%
Potassium 599mg 13%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 2678IU 54%
Vitamin C 24mg 27%
Calcium 540mg 54%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.