This is such an incredible sun-dried tomato arugula white pizza with simple homemade pizza dough and creamy béchamel pesto sauce!
Author: Jeanie and Lulu's Kitchen
Active Dry Yeast
Sauce and Assembly
Barilla® Rustic Basil Pesto
Shredded Mozzarella Cheese
Make the dough the day before so that it has time to really rise and develop flavor. Set up a stand mixer with a dough hook
All-Purpose Flour (4 3/4 cups)
Water (1 1/2 cups)
Active Dry Yeast (1 packet)
in its bowl.
Let it sit for the yeast to activate for a couple of minutes, then add the
Olive Oil (1/2 cup)
Salt (2 pinches)
Granulated Sugar (1/4 tsp)
. Turn the mixer on low to start to stir those ingredients together.
While it is still mixing, slowly add the flour until you have a soft dough. Turn the speed to medium and let the dough work for 3-5 more minutes until it starts to pull away from the sides of the bowl.
Bring the dough together into a ball and drizzle it generously with olive oil to coat it. Cover the bowl and set it in the refrigerator to work its magic overnight.
The next day, set a rack on the lowest rung of the oven you have and preheat it to 450 degrees F (230 degrees C).
Then start on the
Barilla® Rustic Basil Pesto (2 Tbsp)
. Heat the
Butter (3 Tbsp)
in a medium saucepan over medium high heat and add the
All-Purpose Flour (3 Tbsp)
in with it. Whisk it together until the flour cooks off and it becomes thick and golden.
While you keep whisking, slowly pour in the
Milk (1 1/2 cups)
to make the white sauce. Season it with the
Ground Nutmeg (1 pinch)
Salt (1 pinch)
, then let it gently bubble and cook for about 8 minutes.
Now it's time to assemble the pizza. Take out the dough and punch it down to deflate it. Get out a pizza stone (preferably) or large round baking tray and dust it with a little
Polenta (to taste)
. Press the dough out into an even layer on it.
Spread the pesto béchamel in an even layer on the dough, leaving a 1 inch border to have a crust to grab. Lay out
Sun-Dried Tomatoes (1 can)
evenly on the sauce, then season it all with the
Garlic Powder (1/2 tsp)
Dried Parsley (1/2 tsp)
Shredded Mozzarella Cheese (1 1/3 cups)
and garnish with
Baby Arugula (1 cup)
Bake the pizza for 20-25 minutes on the bottom rack of the oven. The cheese should almost get brown and the crust should get crisp and golden around the edges.
Take it out and evenly distribute the arugula on top. It will wilt right into the hot pizza. Use a sharp knife or pizza cutter to cut it into 8 equal pieces and serve it immediately! Enjoy!
Nutrition Per Serving
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