Cheese pizza made with grated fontina and mozzarella, finished with fresh arugula tossed in a lemon–truffle oil vinaigrette.

About a year ago, Connor and I celebrated our successful apartment search in Chicago with a version of this lemon truffle arugula pizza. To mark that memory I wanted a fresh pizza recipe, and this one quickly became a favorite.
Traditionally I’m a red-sauce pizza person — my homemade margherita will always be a go-to — but this white cheese pizza is light and bright enough to win me over. The combination of fontina and low-moisture mozzarella creates a lush, melty base, while the arugula and lemon–truffle vinaigrette provide contrast and lift.