Arugula Pizza
PREP/TOTAL TIME: 50 MIN
YIELD: 2 PIZZA, 8 SLICES
1 package (¼ oz) active dry yeast
1-½ cups warm water (110° to 115°)
2 tbsp olive oil
2 tsp salt
1 tsp sugar
3-½ to 4 cups bread flour
4 tsp cornmeal
TOPPINGS:
1 lb bulk Italian sausage
2 tbsp olive oil
6 garlic cloves, minced
1-½ cups shredded part-skim mozzarella cheese
1 package (3-½ oz) sliced pepperoni
4 cups fresh arugula or baby spinach
½ cup grated Parmesan cheese
Additional fresh arugula or baby spinach, optional
Dissolve yeast in warm water. In a large bowl, combine 2 tbsp oil, salt, sugar, yeast mixture and 1-½ cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled.
Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.
On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.
Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.
Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.
Bake for 15-20 minutes or until cheese is melted and crust is golden brown.
YIELD: 2 PIZZA, 8 SLICES
1 package (¼ oz) active dry yeast
1-½ cups warm water (110° to 115°)
2 tbsp olive oil
2 tsp salt
1 tsp sugar
3-½ to 4 cups bread flour
4 tsp cornmeal
TOPPINGS:
1 lb bulk Italian sausage
2 tbsp olive oil
6 garlic cloves, minced
1-½ cups shredded part-skim mozzarella cheese
1 package (3-½ oz) sliced pepperoni
4 cups fresh arugula or baby spinach
½ cup grated Parmesan cheese
Additional fresh arugula or baby spinach, optional
Dissolve yeast in warm water. In a large bowl, combine 2 tbsp oil, salt, sugar, yeast mixture and 1-½ cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled.
Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.
On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.
Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.
Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.
Bake for 15-20 minutes or until cheese is melted and crust is golden brown.