Pizza Con Rucola Recipes
PIZZA CON RUCOLA
Make and share this Pizza Con Rucola recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h12m
Yield 2 9-inch pizzas
Number Of Ingredients 6
Steps:
- Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
- *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
- Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
- Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
- When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
- While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
- Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
- Repeat with the remaining ingredients to make the second pizza.
Nutrition Facts : Calories 192.5, Fat 12.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 443.7, Carbohydrate 6.3, Fiber 1.6, Sugar 3.8, Protein 14.4
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