Pizza Con Rucola

"American Pie; Peter Reinhart"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 12mins
Ingredients:
6
Yields:
2 9-inch pizzas
Advertisement

ingredients

Advertisement

directions

  • Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
  • *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
  • Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
  • Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
  • When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
  • While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
  • Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
  • Repeat with the remaining ingredients to make the second pizza.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes