Lemon Truffle Arugula Pizza
Cheese pizza prepared with grated fontina and mozzarella cheese. The finishing touch is what brings this entire pizza together and takes it over the top: fresh arugula leaves tossed with a homemade lemon truffle oil vinaigrette!
Ingredients
Pizza Dough:
- 1 batch one-hour homemade pizza dough
- semolina flour for dusting the pizza peel
Toppings:
- extra virgin olive oil for drizzling
- 6 ounces grated fontina cheese
- 4 ounces low-moisture mozzarella cheese shredded
- freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons white truffle oil
- kosher salt
- 3½ packed cups (4 oz) baby arugula leaves
- fresh lemon zest for finishing
Instructions
- Note: Prepare a batch of one-hour pizza dough (or use good-quality storebought pizza dough) before proceeding with the recipe instructions below.
- Place the pizza steel (or stone) on top third rack of your oven and preheat to 550°F (290°C) for one hour. If your oven does not go up to 550°F, preheat it to the maximum temperature possible.
- Separate the pizza dough into two equal-sized portions. They will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
- Assemble the Pizza: Sprinkle the pizza peel with semolina flour. Gently stretch one ball of pizza dough into roughly a 11-to 12-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional 5 to 10 minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is very thin. Gently transfer the dough onto the dusted pizza peel.
- Drizzle or brush the dough, concentrating on the edges of the crust, lightly with olive oil. Sprinkle and distribute half of the fontina cheese over the pizza, leaving a ¾-inch border on all sides. Top with half of the mozzarella cheese. Finish with several generous grinds of black pepper. Gently slide the pizza from the peel onto the heated baking steel or stone. Bake for 6 to 9 minutes, or until the cheese has caramelized and the edges of the pizza are golden brown. If you wish, you can also briefly finish the pizza under your oven broiler - but watch carefully.
- Prepare the Arugula Topping: As the pizza is cooking, whisk together one tablespoon lemon juice and one tablespoon white truffle oil in a large mixing bowl. Season with kosher salt and pepper to taste. Just before removing the pizza from the oven, add half the arugula leaves (reserving the rest for the second pizza) and toss gently to coat in the dressing.
- Remove the pizza from the oven with the pizza peel, transfer to a wooden cutting board, and top with dressed arugula. Sprinkle the pizza with salt and garnish with freshly grated lemon zest. Serve immediately. Repeat with the remaining pizza dough and topping ingredients.
Serving: 1serving, Calories: 431kcal, Carbohydrates: 15g, Protein: 21g, Fat: 33g, Saturated Fat: 15g, Polyunsaturated Fat: 16g, Cholesterol: 76mg, Sodium: 830mg, Fiber: 1g, Sugar: 2g