A lot of pizza tips and tricks circulating the internet typically call for simple steps like using a butter brush to improve a frozen pizza's crust, or list just a few ingredients to create a more traditional pizza sauce from scratch. And these are terrific techniques for achieving something closer to a restaurant-quality pizza at home. But there's one even livelier addition that imbues those savory pies with vibrant freshness, whether they're store-bought or built from the dough up: arugula.

Leafy green arugula, which is native to the Mediterranean region, is more likely to be piled on pizzas in Italian restaurants and homes than at the corner New York style slice shop due to its provenance. But it is a lilting addition to your next order or recipe, wherever in the world it's being prepared. Those pies, of course, will come in many forms, but arugula's light, peppery bite brings a spritely quality that balances any quantity of melty cheese or rich, salty meat.