Fresh Herb Pizza

Name: Fresh Herb Pizza
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons active dry yeast; 1 bunch arugula; 1 Tbsp balsamic vinegar; 1 serving Freshly ground black pepper; 250 grams all-purpose flour; 1 bunch fresh basil leaves; 1 bunch fresh parsley leaves; 1 serving Kosher salt; 2 mozzarella balls, sliced; 54 milliliters olive oil (a little less than 1/4 cup), plus more drizzling; 1 Tbsp extra-virgin olive oil, plus more for drizzling; 1 serving Grated Parmesan, for serving

Fresh Herb Pizza takes approximately 1 hour and 45 minutes from beginning to end. This recipe serves 1. This main course has 1853 calories, 54g of protein, and 92g of fat per serving. This recipe is typical of Mediterranean cuisine. Head to the store and pick up olive oil, flour, mozzarella balls, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Special equipment: rolling pin

Equipment you will use

Rolling Pin

Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Olive Oil

Dough

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F.

Equipment you will use

Oven

Drizzle a large baking sheet with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

Roll out the pizza dough as thinly as possible and place it on the baking sheet.

Ingredients you will need

Pizza Dough

Roll

Equipment you will use

Baking Sheet

Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Mozzarella

Dough

Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Balsamic Vinegar

Fresh Basil

Parmesan

Arugula

Parsley

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 1bunch

arugula 1Tbsp

balsamic vinegar 1serving

Freshly ground black pepper 250grams

all-purpose flour 1bunch

fresh basil leaves 1bunch

fresh parsley leaves 1serving

Kosher salt 2

mozzarella balls, sliced 54milliliters

olive oil (a little less than 1/4 cup), plus more drizzling 1Tbsp

extra-virgin olive oil, plus more for drizzling 1serving

Grated Parmesan, for serving

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are my top picks for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Medici Ermete Concerto Lambrusco Reggiano with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.