Making pizza at home is a fun and rewarding experience, and there’s no better way to get started than with a classic Margherita pizza topped with fresh arugula. Chef-consultant Matt Jennings of Full Heart Hospitality encourages everyone to embrace the mess and enjoy the process. “I wouldn’t be afraid to jump in there and get your hands dirty,” he says. “Any dough, whether bread or pasta or gnocchi or dumplings — that’s probably the best way to start. As a kid, I used to have pizza nights with my dad. We would turn the kitchen into a complete disaster. I’d end up with flour in my pockets the next day at school. But that’s part of cooking — you’ve got to be able to jump in and enjoy it.”

Here’s how to make a delicious Margherita pizza with arugula at home.

Ingredients
For the Dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F to 115°F)
3 1/2 to 4 cups all-purpose flour
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar


For the Toppings:
1 cup marinara sauce or crushed tomatoes
8 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
2 cups fresh arugula
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
1. Prepare the Dough
Activate the Yeast: In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes, until it becomes frothy.
Mix the Dough: In a large bowl, combine 3 1/2 cups of flour and the salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a dough begins to form.
Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
Let it Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
2. Prepare the Toppings
Preheat the Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat up.
Slice the Mozzarella: While the oven is heating, slice the fresh mozzarella and set it aside.
Prepare the Sauce: If using crushed tomatoes, season them with a pinch of salt and pepper to taste.


3. Assemble the Pizza
Shape the Dough: Punch down the risen dough and divide it into two equal portions. On a floured surface, roll out one portion into a 12-inch circle.
Add the Sauce: Spread a thin layer of marinara sauce or crushed tomatoes over the dough, leaving a small border around the edges.
Add Cheese and Basil: Arrange the slices of mozzarella evenly over the sauce and scatter the basil leaves on top.
4. Bake the Pizza
Transfer to the Oven: Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet.
Bake: Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
5. Finish with Arugula
Top with Arugula: Once the pizza is out of the oven, scatter the fresh arugula on top.
Drizzle with Olive Oil: Drizzle a bit of olive oil over the arugula and season with salt and pepper to taste.
6. Serve
Slice the pizza and serve immediately, enjoying the contrast of the warm, melty cheese with the fresh, peppery arugula.

By following these steps, you’ll have a delicious Margherita pizza topped with arugula. Remember, the key to great pizza is to have fun and embrace the mess. Happy cooking!