White Pizzas With Arugula
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
66
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.25 cups
Water (warm 100 to 110)1 tbsp
Honey1 cup
Olive Oil (good)4 cloves
Garlic (sliced)5 sprigs
Thyme (fresh)Directions:
1
Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook
2
When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed
3
While mixing, add up to 1 more cup of flour, or just enough to make a soft dough
4
Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl
5
Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times
6
It should be smooth and elastic
7
Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil
8
Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes
9
Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat
10
Cook for 10 minutes, making sure the garlic doesn't burn
11
Set aside
12
Preheat the oven to 500 degrees
13
(Be sure your oven is clean!) Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces
14
Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel
15
Allow the dough to rest for 10 minutes
16
Use immediately, or refrigerate for up to 4 hours
17
Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper
18
(If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature
19
) Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper
20
Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese
21
Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown
22
Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper
23
Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten
24
Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately
25
Photograph by Quentin Bacon