Cherry Tomato and Arugula Pizza

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by Steve Adams

KMOV.com

Posted on August 15, 2012 at 8:00 AM

Updated Tuesday, Oct 29 at 10:34 PM

For two pizzas
5 oz. cherry tomatoes, halved
5 oz. baby arugula
8 oz. fresh mozzarella
olive oil for drizzling
balsamic vinegar for drizzling
2–8 oz. dough balls

Preheat stone in oven to highest setting. Carefully stretch dough to 10 to 12 inch circle.Place on floured pizza peel, top with tomatoes and cheese. Drizzle with olive oil. Slide onto pizza stone with quick shake, and depending on oven temperature, bake for 4 to 10 minutes, until edges are nicely browned. Remove from oven, top with arugula and drizzle with balsamic vinegar. Let rest one minute before cutting.

Click here for a Classic Pizza Dough, Neo-­‚ÄźNeapolitan Style Recipe

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