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.
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.