Had some lovely, mild, tender arugula in our Picadilly Farm CSA share last week.
1 14-inch pizza crust
1/2 cup tomato sauce
1 medium shallot, finely chopped (or substitute small red onion)
3-4 cups chopped raw arugula
3 oz. crumbled feta
2-3 oz. shredded mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the tomato sauce over the crust, then sprinkle with shallots. Cover with arugula, then sprinkle with feta and mozzarella. Bake pizza for 15-18 minutes, until cheese begins to brown and crust is done.