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White Pizza with Arugula

We hardly go four weeks without making this pizza because it is easy to prepare, mouthwateringly delicious, and we feel fancy eating it. I swap garlic infused olive oil for the typical red sauce and opt for cheese and spicy arugula as our toppings.

If you are wondering if the kids like it, we do not know because Jim and I have not shared. I am absolutely sure they would love it if I left the arugula and lemon off the top.


Frozen pizza dough

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

3 tablespoons olive oil

1/4 teaspoon Italian seasoning

Kosher salt

8 ounces fontina, shredded

8 ounces fresh mozzarella perlini

2 ounces goat cheese

1 lemon

A handful of baby arugula

Bake dough

I have found excellent artisan pizza dough in the frozen section of my local grocery store. You need to thaw the frozen dough in the fridge for 24 hours, then an hour before you make dinner set the dough out on the counter to bring to room temperature.

Place a pizza stone in the oven and preheat to 425 degrees.

In a small saucepan pour in olive oil and add the minced garlic and red pepper flakes, then turn the stove to low and let them warm gently and sizzle. Swirl the saucepan now and then, and turn the heat off before the garlic browns.

Sprinkle flour on a cleaned countertop and using your hands and a rolling pin, stretch the dough to fit your pizza stone.

Pull the pizza stone out of the oven and place the pizza dough on the hot stone. Using a pastry brush, spread the oil over the top of the pizza, sprinkle lightly with kosher salt and the Italian seasoning.

Bake for 8 minutes in the oven, checking after 5 minutes to poke any bubbles that try to rise from the dough.


While the crust bakes in the oven, shred the fontina (I like to use my Cuisinart with the shredder disk to make quick work of this task).

When the crust is done baking, pull the pizza out of the oven and sprinkle evenly with the fontina. Dot the top with fresh mozzarella, then sprinkle lightly with goat cheese.

Place the pizza back in the oven for 5 to 8 more minutes, checking now and then to watch for the fresh mozzarella to melt.

Once the mozzarella is melted, pull the pizza out and let it cool for a few minutes. If there is excess moisture sitting on top of the pizza from the mozzarella, I dab the top with a paper towel to absorb the liquid.

Sprinkle the warm pizza with a handful of baby arugula, then squeeze half a lemon over the top.

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