Arugula White Pizza

Arugula White Pizza

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Pizza Crust for Breadmaker
  • Cornmeal
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 cup shredded fontina cheese
  • 3/4 cup fresh shredded Parmesan cheese, divided
  • 4 cups baby arugula
  • 1 cup fresh basil leaves
  • 1 package (3 ounces) sun-dried tomato halves
  • 2 tablespoons Italian vinaigrette
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 small lemon, optional

Directions

  1. Prepare Pizza Crust dough. 
  2. Heat oven to 475°F. If using a pizza stone, place in oven to preheat.
  3. Dust cutting board with flour. Roll dough into a 14-inch diameter.
  4. Place dough in pizza pan or sprinkle a pizza peel with cornmeal and slide dough on peel. In a small bowl, combine olive oil, garlic and Italian seasoning.
  5. Brush olive oil mixture on crust. Prick bottom of crust with a fork to keep from bubbling. Place pizza pan in oven or slide pizza onto pizza stone.
  6. Bake 10 minutes. Sprinkle with shredded fontina and 1/2 cup Parmesan cheese. Return to oven and bake until cheese is melted, about 5 minutes.
  7. in a medium bowl, toss arugula with basil, sun-dried tomato halves and vinaigrette. Arrange over melted cheese. Sprinkle with remaining Parmesan cheese, black and red pepper. Squeeze lemon juice over pizza, if desired. 

Serves: 8

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