Arugula White Pizza

 

Ingredients

1 whole wheat prepared pizza dough (WW optional)
about 1/2 cup olive oil
5 cloves of garlic
1 shallot
2 sage leaves
1 thyme sprig
S&P
crushed red pepper flakes (optional)

1/2 cup  freshly grated Parmesan
1/3 cup freshly grated Asiago
9 thin slices of Fontina
2 cups sliced cherry tomatoes
2 cups arugula
1/4 cup slice basil
Balsamic Vinegar (optional)



How to make Arugula White Pizza


I made this pizza to celebrate my new oven!  It is so delicious!!

Let the pizza dough rest according to the directions.  Then, stretch it out into whatever shape pleases you most.  I like to put it into the oven when it is almost preheated and let the dough crisp up a bit more.  I usually keep it in there for about 10 minutes.

Meanwhile, heat minced garlic and shallots with the torn sage and thyme over medium low heat in the oil.  I usually let this cook for about 10 minutes as well to ensure that all of the flavor seeps into the oil.  Add S&P and red crushed pepper halfway through this.

Remove the dough from the oven and evenly pour the olive oil mixture over the pizza.  Top with the slices of fontina.  Then add the tomatoes and half of the basil and sprinkle the other cheese on top.



Bake in the oven for about 10-13 minutes, or until crust is crispy and the cheese is bubbly.  Let the pizza stand for about 2 minutes and add the arugula and the remaining basil.  Serve with a side of balsamic vinegar and enjoy!

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