Pizza with Arugula

It is the second week in July and this is only my third post, how terrible of me.  I meant to update more but then the weather hit 90 degrees and really, who wants to bake when it is 90 degrees outside.

But I did manage to make pizza, one of my favorite things because such a simple recipe provides almost infinite variety.  The crust is like a blank slate, holding endless possibilities.  I've been getting a CSA and had some arugula to use.  I wasn't really sure how to cook it, but you can't go wrong with pizza.

I also used some fresh herbs from my herb "garden", garden being relative in that it is basically two planters on my balcony.  But even that provides plenty of fresh herbs (I have oregano, thyme, rosemary, sage, lavender, and mint) and having fresh herbs to cook with is fabulous.
The pizza looks small but the crust was pretty thick and filling, enough for me to have for dinner and lunch the next day.  Feel free to double the recipe if you're feeding more than two people or are really hungry.  I encourage you to use whatever fresh veggies you have available.  It's pizza; it is really difficult to go wrong!

Pizza with Arugula

1 cup flour
1/2 cup whole wheat
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

1 tbsp mixed fresh herbs (I used sage, thyme and rosemary).
2 cloves minced garlic
1 cup chopped arugula
fresh mozzarella cheese

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can.
2. Knead dough 1 - 2 minutes (on lightly floured surface or in bowl).
3. Lightly oil bowl, turn dough to coat. Cover with plastic wrap and leave for an hour or two, until doubled in size.
4. Gently press out air in dough on a floured surface. Cover with plastic wrap and let sit another 20 minutes.
5. Pre-heat pizza stone (or baking sheet) in oven to 450 degrees.
6. Roll-out pizza dough and put on parchment paper.
7. Brush with olive oil. Sprinkle fresh herbs and minced garlic. Top with arugula and cheese.
8. Slide pizza onto pizza stone with parchment paper.
9. Cook for about 10 minutes.

Pizza dough from Smitten Kitchen

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  1. I had fresh basil leaves served with tomatoes and mozzarella at the Silos. The basil leaves were not a seasoning. They were served as a lettuce. Basil leaves would be great on this pizza.

  2. That salad on a pizza would be delicious.