Prep time 10 minutes

Cook time 50 minutes



1 can (28 oz.) Contadina® Crushed Tomatoes

4 tsp. minced garlic


All-purpose flour

2 balls (1 lb. each) refrigerated pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas

3 cups shredded mozzarella cheese

8 oz. fresh goat cheese, crumbled (about 2 cups)

1/2 cup thinly sliced red onion

4 cups baby arugula

1 cup thinly sliced fresh basil leaves

1 1/2 tsp. balsamic vinegar

1 1/2 tsp. olive oil


  1. Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.

  2. Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.

  3. Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella, goat cheese and red onion.

  4. Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Toss arugula and basil with vinegar and oil. Top pizzas with arugula mixture.


  • Only half of the pizza sauce will be used to make 2 pizzas. Freeze remaining sauce in 3/4 cup portions so they are ready to make 2 more pizzas.
  • Substitute 1 Tbsp. balsamic vinaigrette for the vinegar and olive oil.

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