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Arugula Pizza

May 26, 2014

My husband has been begging me to put arugula on pizza since we started making our own a few years ago. I don’t why I held out for so long, but I can now say it’s absolutely delicious. So when I saw arugula and pizza dough in our fresh box… Arugula pizza was a no brainer!

My husband would tell you that I doubt myself every time I make a pizza at home and I think it’s because the dough just never looks perfect before it hits the oven. After a few years of practice I would say I have three tips for anyone who is attempting to make their own pizza.

1) Use cornmeal on the pizza stone
2) Put your oven shelf on the lowest possible rack (if your heating element is there like ours)
3) When you’re stretching the dough, stretch it over the edges of the stone so that when it shrinks it’s the perfect size

These three tips have helped us to accomplish what we believe is the perfect thin crust pizza!

The Recipe:

1 ball of pizza dough (store bought or homemade)
Oregano, Basil, Parsley, Garlic to taste
Olive oil
6 oz sliced mozzarella
3 slices Red Onion
2 pieces of prosciutto
1 bunch of arugula
Salt and pepper to taste
Balsamic Glaze

Preheat your oven to 425 and spread cornmeal all over your pizza stone.

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Next spread your dough out on the stone and brush with olive oil. Once the olive oil is evenly spread sprinkle garlic, oregano, basil, and parsley.

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Slice the mozzarella and place it on the dough, followed by the thin slices of onion.

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Put the pizza in the oven for 20-25 minutes and start to prep the arugula by drizzling olive oil on it. Then add some salt, pepper, and garlic.

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When the pizza comes out of the oven (it should be a nice golden brown), first add some pieces of prosciutto and then top with the arugula and drizzle with balsamic glaze.

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