White Pizzas with Arugula are a wonderful culinary delight that everyone should try. The moment you take a bite, you’re met with a satisfying crispy crust topped with a luscious combination of cheeses, aromatic garlic, and a peppery kick from the arugula. This recipe is perfect for gatherings, movie nights, or a comforting weeknight meal. With its easy, step-by-step directions, you’ll have a delicious homemade pizza that evokes feelings of warmth and satisfaction without breaking a sweat in the kitchen.
Ingredients
- 1 1/4 cups warm water: This acts as the base of the dough, setting the stage for the yeast activation.
- 2 packages dry yeast: This ingredient brings our dough to life, creating that fluffy texture we all crave.
- 1 tablespoon honey: Adds a touch of natural sweetness to balance the flavors.
- 3 tablespoons good olive oil: Infuses the dough with richness and flavor.
- 4 cups all-purpose flour, plus extra for kneading: The backbone of our pizza, creating a delightful chewy crust.
- Kosher salt: Essential for seasoning the dough and bringing out all the flavors.
- 1/2 cup olive oil: Used for brushing on the pizza, enriching each bite.
- 4 cloves garlic, sliced: Aromatic and savory, infusing the oil with depth.
- 5 sprigs fresh thyme: Adds an herby note that complements the cheese beautifully.
- 1/4 teaspoon crushed red pepper flakes: For a subtle heat that elevates each pizza.
- 3 cups grated Italian fontina cheese (8 ounces): Creamy and melty, creating a gooey layer of goodness.
- 1 1/2 cups fresh mozzarella cheese (7 ounces): The classic pizza cheese, providing that melty stretch.
- 11 ounces creamy goat cheese, crumbled: Adds a luxurious tang that takes the pizza to another level.
- 1/2 cup olive oil: Used in the vinaigrette for drizzling over the arugula.
- 1/4 cup freshly squeezed lemon juice: Brightens the overall flavor with its refreshing acidity.
- 1 teaspoon salt: Enhances the taste of the vinaigrette.
- 1/2 teaspoon freshly ground black pepper: For a finishing touch of spice.
- 8 ounces baby arugula: Peppery and fresh, this is the perfect topping to add brightness.
Step-by-Step Directions
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Begin by combining the warm water, dry yeast, honey, and three tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. Let it sit for a few minutes until the yeast dissolves and begins to foam.
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Add three cups of flour and two teaspoons of kosher salt to the mixture, mixing on medium-low speed. Gradually add additional flour, one cup at a time, until the mixture forms a soft dough.
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Knead the dough for about 10 minutes, adding flour as necessary to keep it from sticking. The dough should be smooth and elastic once finished.
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Turn the dough out onto a floured surface and knead by hand a dozen more times. Then, place it in a well-oiled bowl, turning it to coat lightly in oil. Cover it with a kitchen towel and let it rise at room temperature for 30 minutes.
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While the dough is rising, prepare the garlic oil. Combine the half-cup of olive oil, sliced garlic, thyme, and red pepper flakes in a small saucepan. Simmer over low heat for about 10 minutes, ensuring the garlic doesn’t burn. Once fragrant, set aside.
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Preheat your oven to a blistering 500°F. This high temperature is crucial for achieving that perfectly crispy crust.
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Once the dough has risen, dump it onto a floured surface and divide it into six equal pieces. Place these dough balls onto sheet pans lined with parchment paper and cover them with a damp towel, allowing them to rest for another 10 minutes.
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Press and stretch each ball into an 8-inch circle and place two circles on each lined sheet pan. If you refrigerated the dough, allow it to come to room temperature for about 30 minutes before shaping.
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Brush the pizzas with the aromatic garlic oil and sprinkle liberally with salt and pepper. Evenly distribute the fontina, mozzarella, and goat cheese over each pizza. Drizzle with additional garlic oil and bake for 10 to 15 minutes until the crust is crisp and the cheese is golden.
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Meanwhile, whip up the vinaigrette by whisking together the remaining half-cup of olive oil, lemon juice, one teaspoon of salt, and half a teaspoon of pepper.
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Once the pizzas are out of the oven, toss the baby arugula in a large bowl with just enough lemon vinaigrette to moisten. Place a generous mound of arugula on each hot pizza and serve immediately.
Tips & Tricks
- For an added depth of flavor, consider letting the dough rise in the refrigerator overnight. Just be sure to bring it back to room temperature before shaping.
- If you want a bit more crunch or a different texture, feel free to experiment with different cheese blends such as ricotta or gorgonzola.
- Make sure your oven is fully preheated to 500°F to ensure a crispy crust, as this is vital for the best pizza.
Serving Suggestions & Pairings
These White Pizzas with Arugula are perfect for a variety of occasions. Serve them as a light dinner alongside a fresh green salad or pair with a crisp white wine for an elegant gathering. They also make delightful finger food for parties, cut into smaller slices. Adding a side of marinara for dipping can be a fun twist!
Nutritional Information
A serving of White Pizza with Arugula contains approximately 400-500 calories, depending on size and toppings. This dish offers a balance of carbs from the dough, protein from the cheeses, and healthy fats from the olive oil, making for a satisfying meal. With fresh greens on top, it adds a nutritious punch as well!
Storing Tips & Variations
To store leftovers, simply place the cooled pizza in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in foil and plastic wrap for up to 3 months. Reheat in a 375°F oven until warmed through.
For variations, consider adding seasonal toppings such as roasted vegetables or Italian cured meats (like prosciutto) after baking for extra flair!
Conclusion
White Pizzas with Arugula are not just a meal; they’re an experience—a hand-held taste of comfort and freshness that’s simple to make yet feel gourmet. We encourage everyone to try this recipe and share your delicious pizza-making journey with family and friends. Enjoy the wonderful process of creating this savory dish!
FAQs
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Can I make the dough ahead of time?
Yes! The dough can be made up to 24 hours in advance and kept in the refrigerator. Just let it come to room temperature before using. -
What can I substitute for the goat cheese?
If goat cheese is not your favorite, you can substitute ricotta or feta cheese. They will give a different flavor but will still be delicious. -
Is it necessary to use fresh herbs?
While fresh herbs enhance the flavor significantly, you can use dried herbs if that’s what you have on hand. Use about one-third of the amount. -
How can I make this gluten-free?
Use a gluten-free pizza dough recipe or a store-bought gluten-free pizza crust. Also, be sure that your toppings are gluten-free. -
What type of pizza stone should I use?
A common pizza stone or an inverted baking sheet can be used to help achieve that crispy crust at home. Just preheat it in the oven before placing your pizza on it!
White Pizzas with Arugula
Ingredients
Method
- Combine warm water, dry yeast, honey, and three tablespoons of olive oil in an electric mixer bowl fitted with a dough hook. Let sit until yeast dissolves and foams.
- Add three cups of flour and two teaspoons of kosher salt. Mix on medium-low speed, gradually adding more flour until a soft dough forms.
- Knead the dough for about 10 minutes, adding flour to prevent sticking until smooth and elastic.
- Turn the dough out onto a floured surface and knead by hand a dozen times. Place in a greased bowl, cover, and let rise for 30 minutes.
- While the dough rises, combine half a cup of olive oil, sliced garlic, thyme, and red pepper flakes in a small saucepan. Simmer over low heat for about 10 minutes.
- Preheat the oven to 500°F (260°C).
- Once risen, divide the dough into six pieces, place on parchment-lined sheet pans, and cover with a damp towel for 10 minutes.
- Shape each piece into an 8-inch circle, placing two onto each sheet pan. If refrigerated, let come to room temperature first.
- Brush with garlic oil and sprinkle with salt and pepper. Top with fontina, mozzarella, and goat cheese, drizzle with more garlic oil, and bake for 10 to 15 minutes.
- While baking, whisk together remaining olive oil, lemon juice, salt, and pepper for the vinaigrette.
- Toss arugula with enough vinaigrette to moisten and place on each hot pizza before serving.
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