Brie + Roasted Tomato + Arugula Summer Pizza

1. Making the dough.  I'm still tweaking my own recipe so I used this delicious & easy one from Pioneer Woman this time. There's no kneading involved - it couldn't be easier! It is better though when you make it a few days in advance. Or you could always buy dough - especially if you have a Trader Joe's near you {miss it so}.

2. Roast Cherry Tomatoes. While you're preheating the oven to 500, put halved {or whole} cherry tomatoes on a baking sheet, drizzled in olive oil + sea salt for about 10-20 minutes or until they start to brown and deflate. This will keep your pizza from getting soggy and make it prettier. (:

3. Assemble + Bake. Spread out the dough on a lightly floured baking sheet drizzled in olive oil. Drizzle a bit more EVOO on top of the dough. {Can you tell I'm an olive oil lover or what!} 

Spread out the brie chunks, feta & shredded parmigiano-reggiano to your heart's delight. Next add the roasted tomatoes and stick it in the oven for about 10 minutes or until the crust starts to brown and the cheese bubbles. 

4. Arugula arugula. Throw some arugula over the top of your hot pizza and serve with a nice glass of wine ~ Merlot or a crisp Chardonnay would be perfect.

I also had strawberries on hand so I mixed mango + pineapple juice, squeezed in a lemon & sliced strawberries on top. It was as yummy as it was beautiful, and was so refreshing to have aside our pizza and wine.

Altogether, this was such a simple, healthy and super delicious meal.

And incredibly colorful. If anyone makes it, please let me know how you like it.

ps: Cam comes home tonight!!! YAAAAAAY!