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Cheesy and Garlicky White Pizza topped with Fresh Arugula

Cheesy and Garlicky White Pizza topped with Fresh Arugula Cheesy and Garlicky White Pizza topped with Fresh Arugula Cheesy and Garlicky White Pizza topped with Fresh Arugula Cheesy and Garlicky White Pizza topped with Fresh Arugula

Several kinds of cheeses are topped on the dough that has been brushed with garlic olive oil. After baking in the oven, topped with fresh arugula and olive oil. Enjoy this refreshing white pizza with arugula!















For the pizza:
1 ¼ cups water
2 packages yeast, active dry
1 tablespoon sugar
or honey
olive oil, extra-virgin
4 cups all-purpose flour
plus extra for kneading, or half whole wheat and half white
to taste
6 garlic cloves
or to taste, thinly sliced
5 thyme sprigs
fresh, or 1 teaspoon dried
¼ teaspoon red pepper flakes
or to taste, crushed
black pepper
freshly ground, to taste
8 ounces asiago cheese
or fontina, about 3 cups
6 ounces mozzarella cheese
grated, about 1 1/3 cups
10 ounces goat (chevre) cheese
crumbled, or 5 ounces feta cheese
For the salad
2 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice
8 ounces arugula (roquette)


To make the dough:

Combine the water, yeast, honey, and 2 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook, about 10 minutes.

When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed.

While mixing, add up to 1 more cup of flour, or just enough to make a soft dough.

Knead the dough for about 8 minutes until smooth, sprinkling it with the flour if the dough is too stick.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times.

It should be smooth and elastic.

Put the dough in a well-oiled bowl and turn it to cover it lightly with oil.

Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise at room temperature for 30 minutes to 1 hour until the dough doubles the volume.

Meanwhile, make the garlic oil.

Add 4 tablespoons of olive oil, the garlic, thyme, and red pepper flakes in a small saucepan, whisk until well combined, and bring to a simmer over low heat.

Cook for about 20 minutes, and keep the heat low, do not let the garlic burn. Set aside.

Preheat the oven to 500 F degrees.

Remove the dough from bowl onto a board and divide it into 6 equal parts.

Arrange them on a baking sheet lined with parchment paper and cover them with a damp towel.

Allow the dough to rest for another 10 to 20 minutes. It can be refrigerated for up to 4 hours.

Press and stretch each ball into an 8-inch circle and put 2 circles on each parchment-lined baking sheet. (If you've refrigerated the dough, take it out of the refrigerator approximately 30 minutes ahead to bring it to room temperature.)

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper to taste if desired.

Sprinkle the pizzas evenly with asiago, mozzarella, and half of the goat cheese.

Drizzle each pizza with about 1 teaspoon of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, to make the vinaigrette:

Mix together 2 tablespoons of the olive oil, the lemon juice, 1 pinch of salt and black pepper.

When the pizzas are done, add the arugula in a large bowl and toss evenly with lemon vinaigrette.

Top a large bunch of arugula on each pizza.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 71138% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 800mg 33%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 12%
Sugars g
Protein 75g
Vitamin A 16% Vitamin C 9%
Calcium 72% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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