Pizza Con Rucola

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• 1 -2 lb pizza dough, for two 9-inch pizzas (neapolitan-style pizza dough or a neapolitan pizza dough, is recommended)
• unbleached all-purpose flour or cornmeal or semolina flour, for dusting peel
• 3 ounces full-fat mozzarella cheese or 3 ounces smoked mozzarella cheese, shredded coarsely
• 2 tomatoes, cut into 1/4 inch thick slices (or 12 cherry tomatoes, quartered)
• 1/4 cup freshly grated parmigiano-reggiano cheese or 1/4 cup pecorino romano cheese or 1/4 cup asiago cheese
• 5 large arugula leaves (to taste)

Recipe

• 1 place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
• 2 *make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
• 3 spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated parmigiano-reggiano over the top.
• 4 carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
• 5 when pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not and soft.
• 6 while the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
• 7 remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
• 8 repeat with the remaining ingredients to make the second pizza.