Green And White Pizza
By Chef John Ash
This is a fast and easy recipe, now that premade pizza dough is widely available. Any young greens may be substituted for the arugula in this recipe, but the spiciness of arugula works especially well. Serve with a glass of Sonoma-Cutrer The Cutrer Chardonnay for a delicious and quick weeknight meal.
Total Time 1 hour 10 minutes
Prep Time 1 hour
Difficulty Level Easy
1, 12-inch round of pizza dough, stretched
3 oz fresh mozzarella
Extra-virgin olive oil
2–3 tbsp freshly grated Parmigiano-Reggiano cheese
2 big handfuls baby arugula
Half a lemon, juiced
Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste. When the pizza is done, put the dressed greens on top of the pie and serve immediately.