Arugula Tomato Topping

Chopped arugula and diced Roma tomatoes tossed with fresh lemon juice, olive oil, and kosher salt. Five ingredients, five minutes, and you’ve got a fresh topping that transforms a plain pizza into something that tastes like it came from a wood-fired restaurant.

This topping goes on after the pizza comes out of the oven, not before. The heat from the crust barely wilts the arugula while keeping most of its peppery bite intact. The tomatoes stay bright and fresh instead of cooking down into sauce.

Roma tomatoes are the right call here because they’re meatier with less juice than slicing tomatoes. Watery tomatoes turn this into a soggy puddle on top of whatever you’re topping. Romas hold their dice and contribute concentrated tomato flavor without the mess.

Chef Tips

• Use fresh lemon juice, not bottled. The bright acidity is the backbone of this topping and bottled juice tastes flat.
• Toss everything together right before serving. Arugula wilts quickly once dressed and the tomatoes start releasing liquid.
• Season generously with kosher salt. Under-seasoned arugula tastes grassy and bitter. Properly salted, it tastes peppery and alive.
• Tear the arugula rather than chopping if you want a more rustic look on pizza.

Variations

• Add shaved Parmesan over the top for a salty, nutty element that pairs beautifully with the arugula.
• Toss in a handful of toasted pine nuts for crunch.
• Use this as a topping for grilled chicken breasts or as a bruschetta base on toasted bread rubbed with garlic.