I love pizza, but white crust and cheese just doesn’t do it for me. I like to have lots of toppings, and one of my all-time favorites is arugula. You might think that salad on top of a pizza is weird, but it adds veggies and a nice crunch. The arugula in this recipe especially adds a wonderful peppery flavor that pairs with pesto perfectly. Trust me on this one—it’ll become a new favorite!

Pesto Arugula Pizza

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Recipe Type: Pizza

Serving Size: 2 slices

Makes 4 servings


  • ½ cup Homemade Pesto
  • 1 pre-made 100% whole wheat, thin pizza crust
  • 2 tomatoes, sliced
  • 4 ounces chicken, grilled and sliced
  • 1 cup part-skim mozzarella cheese, shredded
  • 3 cups arugula
  • 2 tablespoons freshly squeezed lemon juice

Homemade Pesto

  • 3 cups basil, loosely packed
  • ¼ cup pine nuts
  • 1 large garlic clove
  • ¼ cup Parmesan cheese
  • ¼ teaspoon salt
  • ¼ cup olive oil


  1. In a food processor, blend basil, pine nuts, garlic, Parmesan cheese, and salt.
  2. Slowly pour in olive oil while blending until everything is well incorporated and smooth.
  3. Top pizza with pesto, tomatoes, chicken, and cheese. Bake at 400°F for 10 minutes until the cheese melts and crust gets crispy.
  4. Toss arugula with lemon and sprinkle on top of warm pizza. Slice and enjoy!

*Leftover pesto can be stored, covered, in the freezer for weeks or in the fridge for 3 days.


Calories 450 (210 from fat)
Total fat 24g
Saturated fat 7g
Cholesterol 50mg
Sodium 710mg
Carbohydrate 38g (7g dietary fiber, 5g sugar)
Protein 26g


WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.