Sun-Dried Tomato Arugula Pizza (vegan) - Cooking With Parita
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Sun-Dried Tomato Arugula Pizza

Homemade pizza dough with a simple red sauce, baked with a few chopped sundried tomatoes and vegan cheese and served with some baby arugula.

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This vegan sun-dried tomato arugula pizza is always on my mind! Homemade or store-bought pizza dough topped with a simple red sauce made from garlic, spices and oil from a jar of sundried tomatoes. Baked with a few chopped sundried tomatoes and vegan cheese. The thick pizza crust with gooey vegan cheese, and crispy sun-dried tomatoes is served with fresh arugula salad, and a little squeeze of lemon juice. This delicious pizza will easily become your new favorite pizza to enjoy any day of the year.

This Sun-Dried Tomato Arugula Pizza recipe is…

  • an easy weeknight meal.
  • packed with so much flavor.
  • a great way to use up that bag of arugula in your fridge!

Ingredients for Sun-Dried Tomato Arugula Pizza…

  • Pizza dough: Homemade or storebought. For my homemade pizza recipe, you’ll need all-purpose flour, olive oil, salt, yeast, maple syrup and warm water. My homemade pizza can be made into a thick crust or two thin crust pizzas. I think this recipe is perfect for a thick crust kinda pizza, but if you prefer, roll it out into a thin crust pizza dough!
  • Sun-dried tomatoes: The oil from the jar and the sun-dried tomatoes! The oil from a jar of sun-dried tomatoes is packed with so much flavor, and it takes this simple pizza tomato sauce recipe to the next level. You’ll also need a few sun-dried tomatoes from the same jar, chopped into smaller pieces.
  • Tomato puree: Aka tomato paste! It’s the base of our pizza sauce, super simple!
  • Oil: Good quality virgin olive oil or extra-virgin olive oil.
  • Maple syrup: A touch to balance everything out!
  • Spices: Grated garlic, dried oregano, dried basil, a pinch of salt, black pepper and chili flakes!
  • Fresh greens: Argula aka rocket leaves for my UK readers! The combination of fresh baby arugula and cheesy warm pizza is out of this world. Oh, and a little fresh basil too.
  • Vegan cheese: I like to use a block of vegan cheese and grate it myself because pre-grated vegan cheese is a little harder to melt! Grate the vegan cheese, and toss with 1-2 tbsp of water. This will gift us with a perfectly melted vegan cheese! You could also use vegan shaved parmesan cheese or vegan fresh mozzarella.
  • Lemon: A little squeeze of fresh lemon juice.

My simple homemade pizza dough

To make my super simple dough, start with adding the yeast to the lukewarm water, along with a little maple syrup. Let it rest for 5-10 minutes or until it’s foamy on top. While that happens, grab a large bowl and combine flour with salt and olive oil. Pour the yeast water into the dry ingredients and mix together with a spatula, and once it starts to come together use your hands to knead everything together. You want to knead it until the dough no longer sticks to clean, dry hands! It’ll take around 10 minutes! And if you have a stand mixer, you can do this step using the dough hook.

Grease the soft kneaded dough with a little olive oil, along with drizzling a little extra around the bowl to grease it. Pop the dough ball into the greased bowl and cover with a tea towel. Allow the dough to proof at room temperature for 45 minutes or until doubled in size.

All about the sun-dried tomato arugula pizza

In a small bowl, combine oil from a jar of sun-dried tomatoes, tomato puree, maple syrup, grated garlic cloves, dried oregano, dried basil, salt, black pepper and chili flakes. And just like that – you have a simple and quick sun-dried tomato pizza sauce.

How to make the arugula pizza…

Grab a 12-inch pizza pan or a rimless baking sheet. Grease with a little olive oil, and stretch the fresh pizza dough out to fill the pizza pan. Add the pizza sauce over the stretched-out pizza dough, and spread it all over, using the back of a spoon, leaving a slight border. Add the grated vegan cheese, and chopped sun-dried tomatoes. I like my sun-dried tomatoes to get a little charred and crispy, but if you don’t add a little of the vegan cheese over them so they aren’t in direct contact with the heat when baking!

Brush the edges of the pizza with a little bit of olive oil, so it gets all crispy and golden! Bake for 15-20 minutes at a high temperature or until the pizza dough is cooked and the vegan cheese is melted. And while the pizza bakes, get the arugula, lemons and everything ready as this pizza is best served warm!

Once the pizza comes out of the oven, allow it to cool a little, and then add the arugula over the top of your pizza just before serving, and squeeze a little lemon juice over it. This way, the lemony arugula won’t get soggy and it’ll look and taste fresh! This is the perfect pizza to enjoy any day of the week. And there are other fresh pizza toppings you could add like, sliced red onion or even fresh cherry tomatoes!

After you make this vegan sun-dried tomato arugula pizza, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!

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More vegan recipes you’ll love…


Sun-Dried Tomato Arugula Pizza

Homemade pizza dough with a simple red sauce, baked with a few chopped sundried tomatoes and vegan cheese and served with some baby arugula.

  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 1 pizza 1x
  • Category: Main Course
  • Cuisine: Italian
Close up of image of sun dried tomato arugula pizza recipe
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Pizza dough

  • 390 g all purpose flour
  • 1 1/2 tbsp olive oil (plus more for greasing bowls)
  • 1/2 tsp salt
  • 240 ml lukewarm water
  • 1 pack fast action yeast (7g)
  • 2 tsp maple syrup

Sun-Dried Tomato Arugula Pizza

  • 4 tbsp oil from a jar of sun-dried tomatoes
  • 1 tbsp tomato puree
  • 2 garlic cloves (grated)
  • 1/2 tsp maple extract
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp chili flakes (or to taste)
  • salt and black pepper
  • 12 cups grated vegan cheese
  • 1/4 cup sun-dried tomatoes (chopped)
  • 13 cups baby arugula
  • 1/2 cup fresh basil


  1. Pizza dough: Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes. In another bowl, combine all-purpose flour, salt and olive oil. Pour the wet over the dry and bring it together.  Knead (in the bowl for less clean up) for 5 minutes or until dough is soft to touch. Grease bowl and dough ball with a little olive oil, pop the greased dough ball into the bowl. Cover with a tea towel and allow to proof for 45mins or until doubled in size.
  2. Preheat your oven to 260C/240C fan.
  3. Pizza sauce: In a small bowl, combine sun-dried tomato oil, tomato puree, grated garlic, maple syrup, dried oregano, dried basil, chili flakes, salt and black pepper.
  4. Baking: Punch out the air from your dough (my favourite part). Transfer onto a well-oiled 12-inch baking tray, and stretch the dough out into a 12-inch circle. Spread all the pizza sauce over the dough, and add the vegan cheese and sun-dried tomatoes. Lightly grease the crust with a little olive oil. Bake for around 15-20 minutes or until golden around the edges. Flipping halfway.
  5. Final touches: Add baby arugula all over the pizza, along with a few basil leaves. And just before serving squeeze a little lemon juice over the arugula. Enjoy!


  • Calories: 480