How to make this delicious pizza:
- If making pizza in the oven, place your pizza stone in 500 degree oven while dough is rising.
- I typically use store bought pizza dough from the refrigerator section. If I'm feeling inspired, which is more often in the winter, I will make my own. I let the dough rise for about an hour in a bowl greased with olive oil.
- While dough and pizza stone are prepping, make a quick flavored olive oil. Heat a half a cup of oil in a small sauce pan and add some garlic and whatever herbs you want. Hot pepper flakes are also a great addition.
- To roll it out: spread your work area with cornmeal to keep the dough from sticking. Stretch it out in your hands first, then put on work space and roll out to desire size. P.S. there are no rules as far as the shape!
- The best way to assemble the pizza is to cook the dough for a min or two before putting ingredients on. If I'm using the oven, I slide it on the pizza stone to get it slightly cooked.
- For the grill: Place the dough on the pizza pan, place on prepared grill for about 2 mins until you see slight char marks. Flip the dough over and repeat on other side.
- Either remove dough from oven or grill. Generously spread olive oil mixture over the dough and edges.
- Top with about 2 cups of grated cheese. This particular pizza I used Fontina, Cheddar and mozzarella. Parmesan is great too. This is definitely a personal preference!
- Spoon 4-5 dollops of fresh ricotta on top. Again, a personal preference but it's so good when you get fresh ricotta! If you are in RI or even the NE, you can get Narragansett Creamery Ricotta, which is to die for.
- Cook pizza for about 7 mins or until cheese is bubbly and melted.
- While pizza is cooking toss fresh arugula with olive oil and freshly ground salt & pepper.
- When pizza is done cooking place arugula right on top, slice & eat! YUM.
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