| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 15 min |
| Yield: | 1 pizza |
Ingredients
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- Kosher salt
- Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- 2 mozzarella balls, sliced
- 1 bunch arugula
- 1 bunch fresh basil leaves
- 1 bunch fresh parsley leaves
- 1 tablespoon balsamic vinegar
- Grated Parmesan, for serving
Instructions
- Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
- In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it’s mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
- Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
- Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
- Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 386 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 30 mg |
| Sodium | 350 mg |
Reviews
Crust is perfect! Toppings are a little bland. I recommend adding some acid (sun dried tomatoes or kalamata olives) and chopped crunchy bacon. And lots of greens!
Light and taste amazing!
Placing the cheese on the dough prior to cooking resulted in a soggy texture on the surface under the cheese. The bottom of the dough was perfect. What am I doing wrong?
Family loved it!!
But what am I doing wrong that the dough never rises? I follow the recipe exactly and yet my dough remains the same, no matter how long I let it sit.
Love this recipe lovely I added a little prosciutto to the pizza mmmm….
This was amazing! I used store bought whole wheat pizza dough to save time. I grow fresh herbs and this was an outstanding way to use them. The only other change I made was to add chives which I did simply because I have so many. Delicious!
OMG! One of the most delicious appetizers I have ever tasted. I modified a bit. Spread some minced garlic and Home made basil pesto on the crust before sprinkling the salt and pepper.
Also sprinkled some chili pepper flakes over the mozzarella after placing on the crust.
Used arugula and baby spinach leaves as it’s what I had in the fridge. And it was absolutely amazing!!!!! Disappeared pretty quickly so had to make a second one.
This is going to definitely become the go to for impromptu dinner parties and movie nights at home.
Full of flavor. Was in a coma for a month. Made a bunch of these and took them to hospital. Didn’t drive myself. Ah hasss
Amazing
Fresh and delicious!