Arugula Pizza

Our Superbowl was a quiet one. We didn't really have a dog in the fight and I like to go to bed at a ridiculously early hour so we stayed in.  However, even though it was just the two of us, I still wanted us to have some Superbowl party worthy food.  Also, we had recently gone to a great pizza place with my sister and had a delicious arugula pizza; while I couldn't replicate wood-fired oven pizza, I could still find a way to make my own arugula pizza.


While I was making the pizza, I was worried the ingredients wouldn't be enough -- I wasn't sure that the dough would stretch enough to fill the pan (it did) and that the toppings would be too scarce (they weren't). I also wondered at adding the cheese first and then topping with the tomato mixture.  However, I figured the people at Cook's Country knew what they were doing so I forged ahead.

Although the original recipe for this pizza doesn't even have arugula, it still seemed like something that would work. And it worked so well!  The crust was delicious and crisp and thanks to a few tablespoons of olive oil, felt very rich ("buttery" as my husband called it).  The toppings were in just the right proportions, too.  My only additions were that I added fresh mozzarella and arugula, both of which were wonderful - highly recommended!

Arugula Pizza
Taken from: Ezra Pound Cake
Serves 4-6

Dough:
• 3 tablespoons olive oil
• 3/4 cup water
• 1 1/2 cups (8 1/4 ounces) bread flour (I used 3/4 cup all purposed and 3/4 cup white whole wheat flour)
• 2 1/4 teaspoons instant or rapid-rise yeast
• 1 teaspoon sugar
• 3/4 teaspoon salt

Topping:
• 1 (28-ounce) can diced tomatoes
• 1 tablespoon olive oil
• 2-3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 8 ounces (2 cups) mozzarella cheese, shredded (I used about 1 cup of part-skim mozzarella and 1 cup of chopped fresh mozzarella)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• Approx 2 cups of arugula (I didn't measure this)

1. For the Dough: Measure 2 tablespoons olive oil onto a rimmed baking sheet (18″ by 13″), and use your fingers to coat the sheet with oil.
2. Measure water and remaining 1 tablespoon oil into a liquid measuring cup. Set aside.
3. Using a stand mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt on low speed. With the mixer running, slowly add water mixture, and mix until dough comes together, about 1 minute.
4. Increase speed to medium-low, and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
5. Place the dough on the oiled baking sheet, and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap, and let rise in warm place until doubled in size, 1 to 1 1/2 hours. 
6. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.
7. While dough is on the second rise, adjust oven rack to lowest position, and heat oven to 500 degrees.
8. For the Topping: Place tomatoes in colander, and drain really well.
9. In a medium bowl, combine drained tomatoes, oil, garlic, oregano, and salt. Set aside.
10. In a second bowl, combine mozzarella and Parmesan. Set aside.
11. Sprinkle cheese mixture over the dough, leaving 1/2-inch border on all sides.
12. Top with tomato mixture, and drizzle with olive oil. Bake until well browned and bubbling, about 12 minutes. (If the oven starts to smoke, lower the temperature or move your pizza up a rack.)
13. Slide pizza onto a wire rack, sprinkle with basil and then arugula, and let cool for 5 minutes. Serve.