Puttanesca Pizza with Taleggio and Arugula

Name: Puttanesca Pizza with Taleggio and Arugula
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby arugula; 2 Tbsps capers, chopped; 1 packet dry yeast; 355 milliliters all-purpose flour, plus more for work surface; 1 garlic clove, smashed and finely minced; 2 servings Kosher salt; 2 servings Extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus more for coating bowl; 59 milliliters pitted Gaeta olives, coarsely chopped; 2 plum tomatoes, peeled, seeded and diced; 1 pinch Pinch red pepper flakes; 1 teaspoons salt; 1 teaspoons sugar; 227 grams taleggio cheese, sliced; 118 milliliters warm water, 100 degrees F to 110 degrees F

You can never have too many main course recipes, so give Puttanesc Head to the store and pick up baby arugula, kosher salt, plum tomatoes, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.

Ingredients you will need

Semolina Flour

Pizza Dough

Equipment you will use

Pizza Stone

Oven

Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl. Season with salt and a drizzle of olive oil.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Tomato

Capers

Garlic

Olives

Salt

Equipment you will use

Bowl

Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio.

Ingredients you will need

Pizza Dough

Taleggio Cheese

Sauce

Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes.

Ingredients you will need

Cheese

Crust

Equipment you will use

Pizza Stone

Oven

Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt. Top the finished pizza immediately with the arugula, cut into pieces and serve hot.

Ingredients you will need

Olive Oil

Arugula

Salt

Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want.

Ingredients you will need

Yeast

Sugar

Water

Equipment you will use

Bowl

Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency.

Ingredients you will need

Yeast Water

Olive Oil

Dough

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes.

Ingredients you will need

Dough

Wrap