Start by preheating your oven to 475°F (245°C). On a lightly floured surface, roll out your pizza dough into a 12-inch circle or your preferred thickness. I love a medium crust that’s soft inside with crisp edges. Transfer the dough to a parchment-lined baking sheet or pizza stone.

Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese generously over the sauce. Scatter the halved cherry tomatoes evenly, making sure there’s plenty on every slice. Season with salt, pepper, and red pepper flakes (if desired), then drizzle with olive oil for extra flavor.

Place the pizza in your preheated oven and bake for 12–15 minutes. Keep a close eye on it around the 10-minute mark! You want the cheese to melt and bubble, and the crust to turn beautifully golden brown. The aroma at this point is pure heaven.

Once you’ve taken the pizza out of the oven, top it with fresh arugula, letting the residual heat slightly wilt the greens. Sprinkle grated Parmesan over the top, and finish with one last drizzle of olive oil. This final touch adds a burst of freshness that takes your pizza to the next level!

Slice the pizza into wedges and serve it piping hot. It’s the perfect balance of cheesy, savory, and peppery flavors in every bite.