Sun-Dried Tomato and Arugula Pizza

Name: Sun-Dried Tomato and Arugula Pizza
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon active dry yeast; 473 milliliters packed baby arugula; 946 milliliters all-purpose flour, plus more for dusting; 454 grams fresh mozzarella, thinly sliced; 4 garlic cloves, chopped; 79 milliliters extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 teaspoon salt; 8 servings Salt and freshly ground pepper; 1 Tbsp sugar; 32 sun-dried tomato halves (not oil-packed); 296 milliliters warm water

Sun-Dried Tomato and Arugula Pizza might be just the main course you are searching for. One serving contains 558 calories, 21g of protein, and 28g of fat. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. It is a budget friendly recipe for fans of Mediterranean food. A mixture of active yeast, baby arugula, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the active yeast you could follow this main course with the Orange Cardamom Gluten Free Yeast Raised Cake as a dessert.

Instructions

In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Sugar

Water

Yeast

Salt

Equipment you will use

Blender

Bowl

Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed.

Ingredients you will need

Dough

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Put a pizza stone in the bottom of the oven and preheat the stone in the oven to 500 for about 45 minutes.

Equipment you will use

Pizza Stone

Oven

Punch down the dough and scrape it onto a floured work surface. Form the dough into a ball.

Ingredients you will need

Dough

Punch

Cut the ball into 8 equal-size pieces. Knead each piece into a ball and then flatten into disks. Cover with plastic wrap and let the dough rest for about 20 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Put the sun-dried tomatoes in a small saucepan and cover with water. Cover and simmer over low heat until very soft, about 5 minutes.

Ingredients you will need

Sun Dried Tomatoes

Water

Equipment you will use

Sauce Pan

Drain and coarsely chop the tomatoes. In a mini food processor, puree the chopped garlic with the olive oil.

Ingredients you will need

Olive Oil

Tomato

Garlic

Equipment you will use

Food Processor

Generously flour a pizza peel. Using a rolling pin, roll out a disk of dough to an 8-inch round, about 1/8 inch thick. (Alternatively, pull and stretch the disk into an 8-inch round.)

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Transfer the round to the peel and brush with the garlic puree. Scatter with one-eighth of the sun-dried tomatoes and arrange one-eighth of the sliced cheese on top.

Ingredients you will need

Sun Dried Tomatoes

Garlic Paste

Cheese

Drizzle with a little of the garlic puree and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic Paste

Bake on the hot stone for about 4 minutes, until the crust is crisp and the cheese is bubbling. Top with some baby arugula and serve. Repeat with the remaining dough and toppings.

Ingredients you will need

Baby Arugula