Out of Arugula, one case
Arugula substitute for pizza
6 options, ranked, with the exact amount
Use Watercress
Same amount as the arugula
The best arugula substitutes for pizza are watercress (1:1 ratio) for similar peppery flavor, baby spinach (1:1 ratio) for mild taste, or mizuna (1:1 ratio) for Asian-inspired pizzas. Watercress is the closest match to arugula's distinctive taste and wilting properties.
- Best for —
- fresh pizza toppings
One casethe full arugula card
Every option, one card
Ranked| # | Substitute | Instead of arugula |
|---|---|---|
| 1 | Watercressfresh pizza toppings | Same amount |
| 2 | Baby spinachmild pizza toppings | Same amount |
| 3 | MizunaAsian-inspired pizzas | Same amount |
| 4 | Dandelion greensbold pizza toppings | Same amount |
| 5 | Radicchiobold pizza toppings | Same amount |
| 6 | Kalecooked pizza toppings | Same amount |
Watercress
identical peppery flavor
Peppery, leafy green with almost identical flavor and texture to arugula
- Best for
- fresh pizza toppings, garnish after baking, mixed green toppings, peppery pizza flavors
- Texture
- identical tender leaves
- Pizza tips
- Add fresh after baking like arugula. Pairs well with prosciutto, cheese, and olive oil.
Nearly identical to arugula in both flavor and texture. Good substitute for all pizza applications.
Baby spinach
mild and sweet
Mild, tender leafy green with similar texture but much milder flavor
- Best for
- mild pizza toppings, cooked pizza ingredients, garnish after baking, sensitive palates
- Texture
- tender leaves
- Pizza tips
- Can be added fresh or cooked. Works well with creamy cheeses and mild flavors.
Much milder than arugula but similar tender texture. Good for people who don't like spicy greens.
Mizuna
similar peppery flavor
Japanese leafy green with similar peppery flavor and delicate texture
- Best for
- Asian-inspired pizzas, fusion pizza toppings, fresh pizza garnishes, peppery pizza flavors
- Texture
- delicate leaves
- Pizza tips
- Good for Asian-inspired pizzas. Pairs well with soy sauce, sesame oil, and ginger.
Very similar to arugula in flavor and texture. Excellent for Asian and fusion pizza styles.
Dandelion greens
bitter with peppery notes
Bitter, leafy green with similar peppery notes but more intense flavor
- Best for
- bold pizza toppings, Mediterranean pizzas, bitter green pizzas, garnish after baking
- Texture
- tender leaves
- Pizza tips
- Use sparingly due to strong flavor. Great for bold, flavorful pizza combinations.
More bitter than arugula but similar peppery undertones. Good for bold pizza combinations.
Radicchio
bitter with peppery undertones
Bitter, crunchy leafy green with similar peppery undertones
- Best for
- bold pizza toppings, colorful pizza garnishes, bitter green pizzas, texture contrast
- Texture
- crunchy and firm
- Pizza tips
- Add fresh after baking for crunch. Great for adding color contrast and texture.
More bitter and crunchy than arugula but similar peppery notes. Adds great color and texture contrast.
Kale
earthy and hearty
Hearty, leafy green that needs longer cooking time but adds substance to pizza
- Best for
- cooked pizza toppings, hearty pizza ingredients, nutritious pizza toppings, sautéed pizza toppings
- Texture
- tough unless cooked
- Pizza tips
- Sauté kale before adding to pizza. Works best in hearty, substantial pizza combinations.
Very different from arugula - needs longer cooking time and has different flavor profile.
The longer answer
About this case
Arugula's peppery flavor and tender texture make it a good pizza topping, especially when added fresh after baking. When you need a substitute, choosing the right alternative depends on whether you're using it as a topping, garnish, or cooked ingredient.
Notes on arugula
- Fresh toppings (after baking)Watercress, Baby Spinach, MizunaFor greens added fresh after the pizza comes out of the ovenWatercress provides the most authentic arugula experience; Baby spinach is mild and won't overpower other toppings; Mizuna adds peppery flavor good for Asian-inspired pizzas; Add greens while pizza is still warm for best flavor
- Cooked toppings (before baking)Baby Spinach, Kale, Dandelion GreensFor greens that are cooked or sautéed before adding to pizzaBaby spinach wilts quickly and works well with most toppings; Kale needs to be sautéed first to tenderize; Dandelion greens add bold flavor when cooked; Cook greens with garlic and olive oil for best flavor
- Garnish and decorationWatercress, Mizuna, RadicchioFor greens used primarily as visual garnish and flavor accentWatercress has small, delicate leaves good for garnishing; Mizuna provides beautiful, delicate leaves for decoration; Radicchio adds beautiful color contrast; Use sparingly to avoid overwhelming other flavors
- Mixed green toppingsWatercress, Baby Spinach, Mizuna, RadicchioFor pizzas with multiple types of greens as toppingsMix different greens for complex flavor profiles; Watercress provides peppery base flavor; Baby spinach adds mild, sweet notes; Radicchio adds color and crunch contrast
Italian margherita
Classic Italian pizza with fresh greens
Best substitutes: Watercress, Baby Spinach
Tips
- Watercress adds authentic peppery flavor
- Baby spinach provides mild, sweet contrast
- Add fresh after baking for best results
- Drizzle with olive oil and add fresh basil
Prosciutto and arugula
Popular pizza with cured meat and peppery greens
Best substitutes: Watercress, Mizuna
Tips
- Watercress is the closest match to arugula
- Mizuna provides similar peppery flavor
- Add greens fresh after baking
- Pair with prosciutto, mozzarella, and olive oil
Asian fusion
Asian-inspired pizza with peppery greens
Best substitutes: Mizuna, Watercress
Tips
- Mizuna is good for Asian flavors
- Watercress adds peppery contrast
- Pair with soy sauce, sesame oil, and ginger
- Add fresh after baking for best texture
Mediterranean
Mediterranean-style pizza with bold, bitter greens
Best substitutes: Dandelion Greens, Radicchio, Watercress
Tips
- Dandelion greens add authentic Mediterranean bitterness
- Radicchio provides color and crunch
- Watercress adds peppery flavor
- Pair with olives, feta, and sun-dried tomatoes
Fresh topping method
Adding greens fresh after the pizza comes out of the oven
Steps
- Bake pizza according to recipe
- Remove from oven and let cool slightly
- Add fresh greens while pizza is still warm
- Drizzle with olive oil if desired
- Serve immediately
Tips
- Add greens while pizza is still warm for best flavor
- Use tongs to distribute greens evenly
- Don't overdo it - greens should complement, not overwhelm
- Drizzle with high-quality olive oil for best results
Sautéed topping method
Cooking greens before adding to pizza
Steps
- Heat olive oil in a pan over medium heat
- Add minced garlic and cook for 30 seconds
- Add greens and sauté for 2-5 minutes
- Season with salt and pepper
- Add to pizza before baking or after baking
Tips
- Use this method for heartier greens like kale
- Don't overcook - greens should still have some texture
- Add a splash of lemon juice for brightness
- Consider adding other ingredients like onions or mushrooms
Mixed green method
Using multiple types of greens for complex flavor
Steps
- Choose 2-3 different greens
- Wash and dry all greens thoroughly
- Tear larger leaves into bite-sized pieces
- Mix greens together
- Add to pizza as desired
Tips
- Balance flavors - mix peppery with mild
- Consider color contrast for visual appeal
- Don't overdo it - too many greens can be overwhelming
- Taste the mix before adding to pizza
Watercress and prosciutto pizza
Fresh topping method
Classic Italian pizza with watercress and cured meat
Key ingredients: Pizza dough, Mozzarella, Prosciutto, Watercress, Olive oil, Parmesan
- Substitute
- Watercress (1:1 ratio)
- Cooking time
- 15 minutes
Baby spinach and ricotta pizza
Fresh topping method
Creamy pizza with mild baby spinach
Key ingredients: Pizza dough, Ricotta cheese, Baby spinach, Mozzarella, Garlic, Olive oil
- Substitute
- Baby Spinach (1:1 ratio)
- Cooking time
- 18 minutes
Mizuna Asian pizza
Fresh topping method
Asian-inspired pizza with mizuna and sesame
Key ingredients: Pizza dough, Sesame oil, Mizuna, Soy sauce, Ginger, Scallions
- Substitute
- Mizuna (1:1 ratio)
- Cooking time
- 15 minutes
Sautéed kale and sausage pizza
Sautéed topping method
Hearty pizza with sautéed kale and Italian sausage
Key ingredients: Pizza dough, Italian sausage, Sautéed kale, Mozzarella, Garlic, Red pepper flakes
- Substitute
- Kale (1:1 ratio)
- Cooking time
- 20 minutes
Adding greens too early in the cooking process
- Solution
- Add fresh greens after the pizza comes out of the oven, or sauté them separately if cooking them.
- Prevention
- Plan your cooking method - fresh or cooked - and time accordingly
Using too much peppery substitute
- Solution
- Use peppery greens like watercress and mizuna sparingly to avoid overwhelming other flavors.
- Prevention
- Start with small amounts and taste as you build your pizza
Not considering the other pizza toppings
- Solution
- Choose your green substitute based on the other toppings. Mild greens work better with bold flavors, and peppery greens work better with mild toppings.
- Prevention
- Consider the overall flavor profile of your pizza when choosing greens
Overcooking delicate greens
- Solution
- Add delicate greens like watercress and baby spinach fresh after baking, or cook them very briefly if sautéing.
- Prevention
- Use the fresh topping method for delicate greens
Vegan
Recommendations
- All arugula substitutes work well in vegan pizzas
- Use vegan cheese alternatives
- Watercress and mizuna are excellent for vegan pizzas
- Baby spinach works well with vegan ricotta alternatives
Gluten-free
Recommendations
- All substitutes work with gluten-free pizza crust
- Use certified gluten-free pizza dough
- Check that all other ingredients are gluten-free
- Watercress and baby spinach are safe choices
Low-carb
Recommendations
- Use cauliflower or almond flour pizza crust
- All arugula substitutes work with low-carb crusts
- Focus on high-protein toppings
- Consider using greens as the main topping
Questions
8 questionsWhat's the best substitute for arugula on pizza?
Watercress is the best substitute for arugula on pizza. It has almost identical peppery flavor and tender texture, making it a good 1:1 replacement for all pizza applications.
Can I use baby spinach instead of arugula on pizza?
Yes, baby spinach works well as an arugula substitute on pizza, but it has a much milder flavor. It's especially good for people who don't like spicy greens and works well with creamy cheeses.
Should I add greens before or after baking the pizza?
It depends on the green. Delicate greens like watercress, baby spinach, and mizuna should be added fresh after baking. Heartier greens like kale can be sautéed first and added before or after baking.
Can I use mizuna on Italian pizza?
Yes, mizuna can work on Italian pizza and provides a similar peppery flavor to arugula. It's especially good in fusion dishes that combine Italian and Asian flavors.
What pizza toppings go best with arugula substitutes?
Peppery greens like watercress and mizuna pair well with prosciutto, mozzarella, and olive oil. Mild greens like baby spinach work well with ricotta, mushrooms, and creamy cheeses.
Can I mix different arugula substitutes on one pizza?
Yes, mixing different arugula substitutes can create interesting flavor profiles. Try combining watercress for peppery notes with baby spinach for mildness, or add radicchio for crunch and color contrast.
How do I prevent greens from wilting on pizza?
Add delicate greens fresh after the pizza comes out of the oven while it's still warm. This prevents overcooking and maintains their fresh texture and flavor.
Can I use dandelion greens on pizza?
Yes, dandelion greens can work on pizza, but they're more bitter than arugula. Use them sparingly and balance with sweet ingredients like caramelized onions or sweet peppers.