Thursday, September 23, 2010
This was yummy! A violin mom friend (the same one who has the tomato and mozzarella ball pasta every Monday..posted here on 8/3/10) gave me this idea. It was so good...and my only complaint is that it doesn't make enough for leftovers. My hungry swimmer/cross country runner ate half the pizza! The adults ate the other half.
2 1/4t yeast
3/4 c water
Mix that together and let it sit for 5 minutes or so. Then, add:
1 3/4 c flour
1/2 t salt
That was the exact right proportion of flour to make a nice dough. I let it rest for just a minute or two then stretched it out onto a greased pizza pan. I really did not let it rise...just stretched it onto the pan. I brushed it with olive oil and put a bit of salt, pepper and minced garlic on it. Then, I put some drained mozzarella balls on it (I used the tiny ones) and baked it at 450 degrees until it was crispy and brown.
While it was baking I tossed 4 handfuls of arugula in a bowl (notice the precise measurement!!) and drizzled a small amount of olive oil on it as well as the juice from one lemon and additional salt and pepper.
When the crust came out of the oven I topped it with the arugula mixture and cut and served it.
It was tasty and the tomato from the garden was a great side dish. It was so good and so easy I'm already ready to make it again.
Now...If I can just figure out how to put the photos in a better order....