Heirloom Tomato and Arugula Pizza

The other weekend, after another busy Saturday spent at the baseball field and running countless errands, I found myself in a bit of a conundrum.  My college roommate, who I hadn’t seen in months, was coming over for dinner and I was completely unprepared.  Typically, I start thinking about the menu a few days in advance and I thoroughly enjoy taking my time in Trader Joe’s (sans cranky children, of course) perusing the aisles for new and interesting items, choosing a tasty dessert and picking up fresh flowers.  But, due to the hectic week I had experienced, I realized a little too late that I needed to come up with something fast and uncomplicated.  We are really into homemade pizza in our house…it’s our weekly Friday tradition to pick up some fresh dough at the local Italian grocer, pop a pizza into the oven, and split a bottle of wine.  We usually end up throwing mushrooms on top and calling it a day but when we entertain, I like to mix it up.  A few months ago, I spotted this recipe for meyer lemon and goat cheese pizza in the Williams- Sonoma catalog.  It exceeded my expectations so I decided to try out another one of their pizza recipes, this time with heirloom tomatoes and arugula.  I felt the tomatoes and arugula were fitting for the season plus they make a lovely and colorful presentation.  This version certainly did not disappoint.  Fresh, crispy and bursting with flavor, I would have to say this is my new go to quick and easy dinner.  I didn’t have fresh Parmigiano-Reggiano cheese to grate on top (definitely need this next time) nor did I use a pizza maker (just heat the oven to 450 degrees) but when paired with a crisp, cold glass of Rose, this was an ideal summer dish.