White Pizza with Tomatoes and Arugula

Posted by alannak on Jun 24 2011 | Main Course, Uncategorized

Back in our college days, we used to think that we were good at making homemade pizza, but we were wrong, wrong, wrong. We were terrible at it!

The crust would be too thick and the sauce too heavy, and we cooked it on baking sheets. Yuck. But in our minds, we were like, “this pizza is homemade, it’s supposed to be like this.”

Again, wrong, wrong, wrong. Now, our pizza had better be at least restaurant quality or … I don’t know what. Probably we would get cranky. But the truth is that it wasn’t really our fault that we were making iffy pizza. We didn’t have the proper tools. With a fabulous All-Clad pizza stone and Williams Sonoma peel, we have no excuse–and no need for excuses.

I still prefer homemade white pizza to homemade red pizza unless the sauce is homemade as well (store bought can’t compare). Adding sliced tomatoes as a topping is a great way to keep the pizza flavor, even with a white pie. We also like arugula for color and bitterness, which the ricotta balances out.

Scoff to our former selves for calling what we used to eat pizza. We had no idea how good it could get.

1 small ball of pizza dough
1/2 cup ricotta cheese
1/2 cup Mozarella cheese, sliced
1 handful arugula
1 tomato, sliced
1 handful of basil, chopped
olive oil
salt and pepper

Preheat your oven with your pizza stone to 500. Roll out your dough, and drizzle a little olive oil over it. Top with cheese, tomato, and arugula, then sprinkle with salt and pepper. Bake for about 10 minutes, then remove and sprinkle basil over the pie, and if you feel like it, some crushed red pepper.


1 comment for now

One Response to “White Pizza with Tomatoes and Arugula”

  1. eve

    Love your site and your excellent blogroll. When we lost power during Hurricane Irene, we were relegated to cooking on our backyard grill in soggy Fairfield, Ct. Pizza became our food group of choice (no stone or peel required!). The biggest and most daunting obstacle? Getting the dough to behave itself. No matter how much I finessed it into the shape & size I wanted, it would shrink up to an oven mitted-sized mound! Anyway, thanks for a great site.

    14 Sep 2011 at 9:03 am

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