Arugula adds a slightly bitter, peppery taste. Store arugula in loosely sealed plastic bags in the crisper section of the refrigerator and use within 2 – 3 days, as it is extremely perishable. Wash thoroughly before using to remove any grit, and carefully dry using a salad spinner or on absorbent towels.
It is also called rocket, the French call it roquette, and Italian call it rucola. It is rich in vitamins A and C, and iron.
1 pound pizza dough (recipe below)
1 onion, (or more), sliced
5 ounces or more arugula, tough stems removed (about 6 cups); you can also use a mix of spinach and arugula, or just spinach if you want a milder flavor.
Pinch of sea salt
Freshly ground pepper to taste
½ cup prepared pesto (optional, but so delicious)
1 cup shredded mozzarella cheese (I use whatever cheese I feel like having)
1. Position oven rack in the lowest position; preheat oven to 450 degrees. Coat a baking sheet with olive oil.
2. Roll out dough on lightly floured surface about the size of the baking sheet. Transfer to baking sheet. Bake until puffed and lightly crisped on the bottom, about 8 – 10 minutes.
3. Meanwhile, in a skillet, heat a little olive oil and add the onions; sauté until caramelized, about 8 – 10 minutes. I like to use more than 1 onion, especially if I am not using pesto.
4. Stir in the arugula and/or spinach, stirring until wilted. Season with sea salt and pepper.
5. Spread the pesto evenly over the crust top (if using), add the onions, spreading them evenly, then add the greens. Sprinkle with cheese. Bake until crispy and golden, and the cheese is melted, about 8 – 10 minutes.
Makes 1 large pizza
1 package dry yeast
1 teaspoon honey
1 cup warm water (105 – 115 degrees)
3 cups flour of choice
1 teaspoon sea salt
1 tablespoon olive oil, plus more for brushing
- Dissolve yeast and honey in a small bowl with ¼ cup warm water.
- In a mixer with the dough hook, combine flour and salt. Add the oil and yeast and ¾ cups warm water. Mix on low until dough comes away from the sides, about 5 minutes.
- Turn it out onto a floured surface and knead for another 2 – 3 minutes, until smooth and firm. Cover with a damp towel and let rise for 30 minutes.
- Roll out dough on a lightly floured surface and knead into a ball. Cover with a damp towel and let rise for another 15 – 20 minutes.
- At this point you can cover the dough with plastic wrap and store in the refrigerator for up to 2 days, or lightly flour a surface and roll out the dough to fit a baking sheet (or as close as you can get it). Place on a lightly oiled baking sheet and continue as above recipe instructs.