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Tomato-Arugula-Balsamic Pizza Recipe

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This recipe for Tomato-Arugula-Balsamic Pizza, by , is from The Baker's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Grayburn

Category:
Category:

Ingredients:  
Ingredients:  
Pizza Dough:
1.5 tsp. active dry yeast
1 c. warm water
pinch of sugar
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1/4 tsp. salt
1/2 tbsp. olive oil
1 tbsp. garlic powder

Toppings:
Olive oil
1 c. cherry tomatoes
1/4 tsp. red pepper flakes
salt, pepper
3 c. arugula
3 oz. shaved Parmesan cheese
1 tbsp. balsamic vinegar

Directions:
Directions:
Pizza Dough:

1. Mix water with a pinch of sugar, sprinkle yeast on top. Wait 10 minutes.
2. Mix flour, salt, olive oil, and garlic powder.
3. Combine wet and dry ingredients.
4. Knead dough for 5 minutes until smooth and stiff. Cover and let sit for 20 minutes.
5. Meanwhile, preheat oven to 425 (preheating pizza stone if you are using one).
6. Roll pizza dough very thin, transfer to hot pizza stone or cooking tray.

Toppings:
1. Brush olive oil on pizza dough, bake alone for 5-10 minutes until crispy.
2. Cut cherry tomatoes in half, roughly crush in a bowl.
3. Cover pizza dough with crushed tomatoes, red pepper flakes, and salt and pepper to taste.
4. Bake for 10-20 more minutes to desired crispiness.
5. Take pizza out of the oven, cover with arugula.
6. Drizzle balsamic vinegar on top, top with cheese.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
40-50 minutes
Personal Notes:
Personal Notes:
I typically use half of the dough for one pizza, rolling it out really thin, and freeze the rest for an easy meal later in the week. A pizza stone makes it all the crispier!

 

 

 

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