Spice Up Your Veggie Routine: 9 New Ways to Eat Arugula

Photo by: Martha Stewart
Grilled Pizza with Fontina & Arugula

No sauce? No problem! A succulent square of this white pie packs more flavor than any delivery slice.

1. Preheat grill to medium. Brush a... more 
Photo by: Martha Stewart
Grilled Pizza with Fontina & Arugula

No sauce? No problem! A succulent square of this white pie packs more flavor than any delivery slice.

1. Preheat grill to medium. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Using your hands, stretch 2 pounds store-bought pizza dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with another tablespoon oil. Fold in half.

2. Gently transfer dough to grill, and unfold to lay flat. Cover, and grill until underside is golden brown, 3 to 4 minutes. Using a pizza peel or wide spatula, flip crust. Top with 1 pound grated fontina cheese. Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.

3. Transfer to a cutting board. Season with sea salt and pepper. Top with 1/2 cup arugula, and drizzle with oil. Cut into squares.
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Mon, Jun 10, 2013 11:00 AM EDT
Arugula's lobed leaves and spicy taste are as distinctive as its name. We've pulled together the best recipes to give this plucky green the spotlight it deserves. Click through for salads, seafood, pasta, quiche, and more.



In Season: The best flavor, peppery yet sweet, comes from plants grown rapidly in cool climates and harvested young. Arugula is an ideal early-spring and fall crop.



What to Look For: Arugula should be bright green and fresh looking.



How to Store: Wrap arugula tightly in a plastic bag and refrigerate for no more than two days.



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