Pizza Con Rucola

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 12mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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