Arugula Pizza

Tod Dimmick

A colorful and delicious way to use fresh greens. Basil, sage, scallions etc would all work.

Prep time: 15 minutes
Cook time: 8-10 minutes
Serves: 2-4

1 package (1 lb.) pizza dough, or the equivalent homemade.
2 cups (8 oz) shredded mozzarella cheese, mixed with 1/4 cup Parmesan cheese
1 cup pizza sauce
A handful of absolutely perfect arugula leaves. :)

Preheat the oven to 450.

Roll the dough out on a floured work surface into a circle about 16" in diameter. If you are using a pizza pan, set the dough on the pan, or if you are using a peel to move the pizza into the oven to a pizza stone, just assemble on the counter. Spread the sauce with the back of a spoon over the dough. Top with the mozzarella and Parmesan mixture. Cook in the hot oven for 8-10 minutes or until dough is nicely browned and crisp. Remove from the oven, top with greenery, and serve to applause (and there was much rejoicing).

Serve with a dry red wine, and devour on your balcony looking over the piazza in Firenze.

This pizza can easily be grilled, but use smaller size pies to easily manipulate the dough.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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