White Pizza with Arugula
INGREDIENTS
1 package fresh pizza dough (I like Trader Joe’s Garlic and Herb pizza dough for this recipe)
¾ cup good olive oil*, divided
4 garlic cloves*, sliced
5 sprigs fresh thyme
¼ tsp. crushed red pepper flakes*
Salt* and freshly ground black pepper*
1 ½ cups grated Italian Fontina cheese (4 oz.)
1 cup grated fresh mozzarella (4 oz.)
1 package Boursin cheese, crumbled (5.2 oz.) - item available at Trader Joe’s
1/8 cup freshly squeezed lemon juice*
4-6 oz. baby arugula
DIRECTIONS
Lightly flour a baking sheet. Take pizza dough out of the package and let it rest on the floured baking sheet for 20-30 minutes at room temperature. Preheat the oven to 450 degrees. Place ½ cup 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. Drizzle the pizza dough with a small amount of olive oil and use your fingers to press the dough into a rectangular shape. Brush the dough with the garlic oil, and sprinkle liberally with salt and pepper. Sprinkle the pizza with Fontina, mozzarella, and Boursin cheese. Drizzle the pizza with 1 tbsp. more of the garlic oil and bake for about 10 minutes, until the crusts are crisp, and the cheeses begin to brown. Meanwhile, for the vinaigrette, whisk together the remaining ¼ cup of the olive oil, the lemon juice, ½ tsp. salt, and ¼ tsp. pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place the arugula on top of the pizza. Serve immediately. Enjoy!
Note – use leftover garlic oil in vinaigrettes or drizzled on vegetables
WINE PAIRING
Sauvignon Blanc, Pinot Grigio
KID VERSION
Serve this pizza to your kids right out of the oven, skipping the arugula (unless you think they’ll go for it). Add cooked broccoli, or another veggie you know your kids will like, as a side.
*Recipe adapted from Ina Garten
