Golfo di Napoli Fresh Mozzarella, Arugula, and Kalamata Olive Pizza


  • To make the dressing, finely chop the olives and then transfer to a small bowl. Whisk in the oil, vinegar, garlic, and thyme. Season with freshly ground pepper. Set aside.
  • Preheat oven to 425°F. Slice the olives into rounds and set aside. Stretch dough onto a pizza pan or baking sheet. Bake the crust for 10 minutes (thin) or 12 minutes (thicker).
  • Meanwhile, toss the arugula with the vinaigrette. Remove pizza crust from oven and spoon 1 – 2 cups of pizza sauce (depending on how sauce-y you like it) over the top of the pizza and then top with sliced mozzarella and olives. Add back to the oven for 3-5 minutes or until the mozzarella begins to melt.
  • Remove from heat add the arugula salad, slice, and serve. Yields 6-8 slices

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at