Caprese Pizza with Arugula

Easy peasy pizza pie!

If you could only eat one food for the rest of your life, what would you choose? I would choose pizza. With chewy dough, fresh toppings and delicious sauces, the different pizza options are endless. The key to chewy dough is in the flour; Antimo Caputo Tipo ‘00’ Flour from Italy is my flour of choice for pizza and pasta (it can be tricky to find, but worth it). All-purpose flour or bread flour will work fine, but chewy dough demands high gluten flour. I cold-ferment my dough instead of letting it rise at room temperature. This process works best if you make your dough the night before making your pizza night and let it rise in the fridge (easy and hassle free!). When baking your pizza make sure the oven is hot, and I mean hot. Crank it up as high as it goes and let it preheat until you are ready to cook. Lastly, keep your toppings to a minimum and once the pizza is out of the oven, toss on some fresh greens like arugula, spinach or mixed greens, then slice and serve.

Caprese Pizza with Fresh ArugulaCaprese Pizza
Makes two 10” thin crust pizzas

Pizza Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 6-oz can tomato paste
¾ cup water
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tbsp sugar
salt and pepper

Heat oil in a saucepan on medium heat, sauté the garlic for one minute. Add remaining ingredients, stir well, cover and simmer for 20 minutes. Taste and adjust seasonings. The longer you let it simmer the better it will taste.

Pizza Dough
2 ½ cups flour
¾ tsp salt
1 tsp yeast
2 tbsp olive oil
¾ cup cold water

Place the flour, salt, yeast and olive oil into a stand mixer. Use a dough hook to mix the dough while slowly pouring in half a cup of water. Let the dough hook knead the dough until a ball starts to form. Add a little water at a time, as needed. Scrape the dough onto a lightly floured surface and knead for five minutes. Divide the dough into two pieces and shape each into a disk. Place each dish in a half gallon Ziploc bag and place into the fridge until ready to use. Use the dough within two days.

Toppings
8 oz fresh mozzarella, sliced
½ cup basil leaves
4 cups arugula
cracked pepper
Preheat the oven to 550⁰. Remove pizza dough from the fridge half an hour before baking. Place the disks, one at a time on a lightly floured surface. Roll the dough out until desired size. Lightly top the dough with sauce then basil and mozzarella. Place in the oven and bake for 10 minutes. Remove the pizza from the oven, top with arugula and cracked pepper. Slice and serve.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Call (530)539-4504 to book your next dinner party. Let me do the cooking for you!