Arugula Pizza

I was flipping through one of my cookbooks last week to get some dinner ideas for the upcoming week.  I came across a recipe for an arugula pizza.  I have never had an arugula pizza but they look so good and oh so fresh, so I decided that this week was the week we were going to try an arugula pizza!  The flavor of arugula is so good and so distinct.  I think it may be my favorite of all the leafy greens.  Ryan seemed a little skeptical as I kept piling mounds of arugula on top of the pizza but once his mouth hit the pizza all his skepticism melted away :)  We loved this and it will definitely be on our pizza frequenting list right along with our tomato basil and asparagus pizza recipes we love.

Arugula Pizza

Crust

2 1/4 tsp dry active yeast
1 cup warm water
2 tablespoons vital wheat gluten
2 tablespoons olive oil
1 teaspoon honey
1 tsp salt
2 cups whole wheat flour (may need a little more to form stiff dough)

Olive Oil Sauce

1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

Vinaigrette

1 1/2 tablespoons olive oil
juice of one lemon
pepper to taste
4-5 oz arugula

toppings

2/3 cup mozzarella cheese (can use more or less)
1 cup grape or cherry tomatoes, halved


Directions

Place pizza stone in oven and preheat to 450 degrees. 

For the Crust: Let yeast dissolve in warm water until it dissolves and becomes foamy (about ten minutes). 

Once yeast is dissolved in water add the oil, salt, and agave or honey. Mix until well incorporated. Then add the flour and vital wheat gluten. 

Let the dough mix on low speed for about 5 or so minutes until it no longer is sticky. Take the dough out of the bowl and kneed it a few times and then place it back in the bowl and cover with a clean dish towel and let it rise until it doubles in size.  (About thirty minutes.)

While the dough is rising prepare olive oil sauce by stirring together the olive oil, garlic, and red pepper flakes.  Set aside.

For the vinaigrette: In a large mixing bowl combine the olive oil, lemon juice, and pepper.  Stir well.  Now toss the arugula into the vinaigrette mixture.  Set aside.  

When the dough is done rising punch down and roll out (I roll mine out on parchment paper and then place this on top of our pizza stone).  Brush the dough with the olive oil sauce then top with the mozzarella cheese.  Bake in the oven on a pizza stone at 450 degrees for 12 minutes.

Once the pizza is done remove from oven and place the arugula mixture over the top of the pizza and and top off with the cherry tomatoes.  Enjoy!!