Published on September 14th, 2011 | by Jennifer Kaplan


Recipe: Organic Arugula and Pear Pizza

Organic Arugula & Pear Pizza

I’ve written about Sammy’s Woodfired Pizza before. I love that they feature locally and regionally grown organic produce and hormone-free meats and all their food pairs well with wines. This recipe is one my favorites because it, as Jeff Moogk, executive chef at Sammy’s says, it exemplifies California-style pie-making with it’s unique combination of gourmet flavors and texture. Its also a great late summer/early fall dish.

Yield: Serves 2-3


  • 8 oz pizza dough
  • 1 T olive oil
  • 4 oz grated mozzarella
  • poached pear
  • 3 thin slices prosciutto
  • 2 oz crumbled gorgonzola
  • 1 1/2 – 2 cups organic arugula
  • 1-2 T balsamic vinaigrette

Cooking Directions

  1. Pre-heat oven to 450 – 500 degrees
  2. Rollout or stretch pizza dough to 11 – 12″ diameter
  3. Brush pizza dough with olive oil
  4. Spread mozzarella cheese to within 1″ of pizza dough edge
  5. Top with prosciutto slices
  6. Cut pear into 6 equally thin wedges and place on top of prosciutto in a pinwheel shape
  7. Top all with gorgonzola cheese
  8. Bake for 10 min or until crust is dark golden brown
  9. Remove from oven and cut into 6 equal slices
  10. Combine arugula and vinaigrette, place in center of pizza
  11. Serve immediately

How to make this meal more sustainable:

  • Make the mozzarella yourself.  Try this recipe for homemade mozzarella and use local and/or organic ingredients for the best result.
  • Make the vinaigrette yourself.  Packaged salad dressings are typically high in sodium and laden with preservatives. Once you find a simple homemade version you like, you’ll never go back. One of my favorites comes from Campfire Cookery.
  • Buy local. Depending where you’re from, you can get locally produced pears, arugula and cheeses. Try your local farmer’s market or a local deli.
  • Try sustainably farmed proscuitto.  Try La Quercia from Iowa or Boccalone from California (which is so good they made an ice cream out of it.)

Wine pairing suggestion from

k.furtado 2009 Santa Barbara McGinley Vineyard Sauvignon Blanc

Crisp and dry with aromas of orange rind, pineapple, mango and lychee. Great with Asian-influenced food, cheese, seafood, chicken and vegetarian fare. McGinley Vineyard (formally known as Westerly) was the first vineyard to plant grapes in Happy Canyon back in 1995. Happy Canyon is located in the Upper Santa Ynez Valley of Santa Barbara County. The vineyard sits 37 miles east of the Pacific Ocean. It is home to one of the warmest micro climates in the Santa Ynez Valley.

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About the Author

is a former marketing consultant who decided, at the age of fifty, to turn her hand to creative non-fiction. Jennifer continues to write about sustainable food and wine, the intersection of food and marketing and food politics for and is the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She was named one of The 16 Women You Must Follow on Twitter for Green Business. She has four kids, a dog, a hamster and an MBA - follow her on and .

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