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Categories:
active dry yeast flour kosher salt olive oil extra-virgin olive oil freshly ground black pepper Mozzarella arugula fresh basil parsley balsamic vinegar Parmesan
Viewed: 29 - Published at: 5 years agoIngredients
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- Kosher salt
- Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- 2 mozzarella balls, sliced
- 1 bunch arugula
- 1 bunch fresh basil leaves
- 1 bunch fresh parsley leaves
- 1 tablespoon balsamic vinegar
- Grated Parmesan, for serving
Method
- Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
- In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through.
- Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball.
- Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
- Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
- Roll out the pizza dough as thinly as possible and place it on the baking sheet.
- Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
- Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar.
- Scatter over the pizza, sprinkle with grated Parmesan and serve.
