We make pizza a lot around here. But last night I think we made our best pizza yet.

We used the same dough as always (details here), and many of the same toppings — usually I made a garlicky tomato sauce with sage, and we top it with whole milk mozzarella, salami and mushrooms. This time I made a really simple tomato sauce with oregano and lots of black pepper, and we loaded it up with mozzarella and mushrooms, as usual. We left off the meat, but added green peppers, sauteed onions and arugula.

We’ve done arugula on pizzas before, especially now that my partner is bringing home lots of tender baby arugula from the farm. He got a tip from his boss, though, and it was a game changer — add the arugula just as the pizza is coming out of the oven. Let it sit a few minutes and wilt. Previously, our arugula has been baked almost crispy on the pizza, but this time it was just perfect — tender and so flavorful.

The only thing better than awesome homemade pizza for dinner is awesome leftover pizza for lunch.