Wednesday, January 21, 2015

White Pizza with Arugula

Now that I've been getting more and more into cooking, I figured it's only right to start sharing my successes (and failures) as I learn my way around the kitchen. This recipe by The Barefoot Contessa is one of the first that I tried to make on my own and it was so good that Jake and I made it again a week later. 

If you're looking for a fun meal to make, give this one a try! I promise that after you try this pizza, regular pizza with red sauce just won't taste the same.

Original recipe by Ina Garten adapted slightly by yours truly

Pizza dough (either store bought or homemade depending on how daring you feel!)
3 cups grated Italian fontina cheese (if you can't find fontina, substitute gruyere or provalone depending on preference)
1 1/2 cups grated fresh mozzarella cheese
11 ounces goat cheese
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
4 cloves garlic
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
8 ounces arugula
Sea Salt

1. Decide if you're going to make your own dough, buy premade dough, or buy premade pizza crust. Follow instructions for your respective crust decision. You do you, girl. I won't judge.

2. Make garlic oil by adding together the olive oil, garlic, thyme and red pepper flakes in a small saucepan. Bring to a simmer over low heat. Cook for 10 minutes then remove from heat. Do not burn the garlic or your boyfriend will kindly tell you that "it's really not that bad, just a little crunchy," and he'll be lying because burnt garlic is disgusting and you'll have to start over.

3. Grate the fontina and mozzarella and add them together in a bowl, set aside. Don't grate the goat cheese because that would be a mess! Just keep the goat cheese separate and we'll deal with that later. 

4. Brush the pizzas with the garlic oil and sprinkle with a little bit of salt. If you get to this part and realize you don't have a cooking brush, an unused paint brush will do just fine. We're not fancy here. 

5. Liberally sprinkle your fontina/mozzarella mix over your pizza. Here's where you'll add the goat cheese in little dollops/crumbles over your pizza. You can also add meat if you're a meat eater and can't imagine a pizza without it. Jake has used pepperoni and sausage in the past.

6. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake until the crusts are crisp and the cheeses start to brown. Make sure you put your dough on a baking sheet of some sort so your cheese doesn't drip off of your 'za and set off the fire alarm. What? No, I'm not saying this from experience. That was just a guess.

7. When your pizza is done, top the pizzas with arugula, then sprinkle with olive oil, lemon juice, sea salt, and pepper to taste. 

8. Enjoy your pizza, you did it! 

Both times Jake and I have made this pizza together we've chosen to use pre-made pizza crusts out of convenience, but the first time I had this pizza with my parents we made our own dough and the pizzas were incredible either way! The other thing you can decide is whether or not to make personal pizzas or one larger pizza. You really can't go wrong here either :)

Are there any recipes you've liked enough to make a second, third, or tenth time? I'd love to hear them!


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