Ina Garten's White Pizzas With Arugula
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This was the first recipe that my friend Lia posted to her blog, This Little Piglet, after a six-month post-baby reprieve. This girl knows her food, so it's got to be good (still waiting to try it myself)!
- Ready In:
- 1hr 40mins
- 1 3⁄4 cups warm water (100 to 110 degree)
- 2 (1/4 ounce) packages dry yeast
- 1 tablespoon honey
- drizzle olive oil
- 4 cups all-purpose flour, plus extra
- all-purpose flour, for kneading
- 1 pinch kosher salt
- 4 garlic cloves, sliced
- 5 sprigs fresh thyme
- 3⁄4 teaspoon crushed red pepper flakes
- 3 cups italian Fontina cheese, grated
- 1 1⁄2 cups fresh mozzarella cheese, grated
- 11 ounces creamy goat cheese, such as montrachet crumbled
- 1⁄2 cup olive oil
- 1⁄4 cup fresh lemon juice
- 1⁄4 teaspoon fresh ground black pepper
- 8 ounces baby arugula
- 1 lemon, sliced
- Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
- Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
- Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
- Preheat the oven to 500°F.
- Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
- Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
- Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
- When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
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