This week’s recipe idea strives to be super flexible—the important note is simply that arugula tastes amazing on pizza. In my opinion, this is the best possible thing to do with arugula and this is the week to make it happen! Now, option 1 in my current exhausted and slightly stir-crazy state of mind is that after sooo long of just eating at home, it’s time to order a pizza for delivery… and once it is here, I want to top it with a heap of our arugula microgreens.

Note: To anyone finding the sharpness of the arugula too strong for their taste, just the tiniest bit of heat brings the flavor intensity way down. So, stick the pizza with the arugula in the oven for just a minute or two and enjoy a more mellow version of this nutritious green.

Another important note: Check out this recent Edible San Diego article about TakeIn, a new delivery service that better supports local businesses. I am excited to try it this week for my pizza that I’m not going to make from scratch!

Option 2: For anyone not into ordering out for the time being—there’s always Trader Joe’s fresh pizza dough as a shortcut to make yummy pizza at home.

Option 3: If you’re not stocked up on pizza dough or pizza crust and/or don’t want others making any part of your pizza, aren’t dog tired (like me this week!) and happen to have water, yeast, flour, salt and a bit of time around— Here’s one of many recipes out there for making your own pizza dough.

Option 4: Gluten Free DIY pizza—Check out this idea for Millet-Crusted Mushroom Arugula Pizza.

A final note takes us back to the beginning—mushrooms! At the top of my pizza toppings list is mushrooms. Mushrooms with arugula hits the spot. Even more exciting, add sun dried tomatoes or pesto. Or whatever else makes the top of your list.

Another gluten-free pizza crust alternative: Cauliflower!