Best Pizza With Eggs Roasted Red Peppers Arugula Recipes

ARUGULA PIZZA

Steps:

• Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

ROASTED RED PEPPER AND ARUGULA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
• Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
• Bake at 425 degrees for 7 minutes. Remove crust from oven.
• Layer red pepper strips and arugula (or spinach leaves) over crust.
• Sprinkle with pine nuts, red onion and crushed red pepper.
• Put in oven again and bake for 5 minutes.
• Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
• Cut into 8 pieces.

RICK EASTON'S PIZZA WITH PEPPERS

Steps:

• In a comfortably large, preferably rectangular plastic container, dissolve the yeast into 1 3/4 cups of lukewarm water. Mix in the flour with your hand, squishing it together, just until the flour is absorbed. The dough will be very wet and shaggy. Remove what stuck to your fingers, and mix into the dough. Cover with a lid or plastic wrap, and rest for 20 minutes at room temperature.
• Dissolve the salt in remaining 1/8 cup of water, and mix with your hand into the dough. Don't worry if it doesn't all mix in. Cover with a lid or plastic wrap, and rest for another 20 minutes at room temperature.
• With wet hands, release the dough from the sides of the container. Coat the top of the dough with 1 tablespoon of oil, and make a trifold or letter fold by lifting up the dough one-third of the way through and letting the end drop and fold underneath. Repeat this action on the other side so that the seam is on the bottom. Cover with a lid or plastic wrap, and rest for 1 hour in the refrigerator. Repeat this process two more times. After the third fold, rest the dough in the refrigerator for about 24 hours. Sometime halfway through resting, repeat the trifold with oil one last time.
• If you have a pizza stone, slide it on the lowest rack or on the floor of your oven, and heat oven to 500. Heat for at least 30 minutes and preferably longer before baking. Slice the bell peppers thinly, and sauté, stirring frequently, over medium heat with 2 tablespoons of extra-virgin olive oil and salt until tender, about 15 to 20 minutes.
• Lightly grease an 18-by-13-inch jellyroll pan with olive oil. (A cookie sheet of a similar size makes a good alternative.) Wipe the pan clean with a dry paper towel; it's important not to bake the pizza on too much oil. Flip the dough out onto a floured surface, and gently press out into a rectangle 1/2-to-3/4-inch thick, being careful not to deflate the dough too much. Place one forearm over the dough, and use the other hand to flip the dough over the forearm and then into the pan, leaving the floured side up. Rearrange the dough on the pan, again pressing only lightly.
• Spread the topping evenly across the dough, drizzle generously with oil and bake on the pizza stone (or directly on the bottom of the oven or lowest rack) for 5 minutes. Move the pizza to the middle rack in the oven, and continue to bake for 10 to 15 more minutes or until golden brown.
• Using a bench scraper or metal spatula, scoop under the pizza, and scrape to release it from the pan. This may take some blind faith and a bit of elbow grease. Slide out onto a cutting board, and slice into pieces using a chef's knife, scissors or pizza cutter. Serve immediately or at room temperature, or reheat.
• Rick Easton creates new variations seasonally, and so can you. Some of his current favorites are:
• Bake topped only with extra-virgin olive oil, then, when warm, top with Gorgonzola cheese, sautéed onions, grilled pear, fried sage, salt and pepper.
• Bake with roast puréed pumpkin and fresh mozzarella, then top with walnuts and fresh arugula, olive oil, a light squeeze of lemon juice, salt and pepper.
• Bake with braised leeks and sautéed apples, then top with thinly sliced lonzino (cured pork loin), or other cured meats like dry coppa, bresaola or prosciutto, extra-virgin olive oil, salt and pepper.

WHITE PIZZAS WITH ARUGULA

Steps:

• Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
• Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
• Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
• Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
• Preheat the oven to 500 degrees. (Be sure your oven is clean!)
• Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
• Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
• Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
• Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.