White Pizza With Arugula (easy version)

By GwennW

Ingredients

• For the topping:
• 2 large ready made thin pizza crusts (recommended: Mama Mary brand)
• 1/2 c. garlic infused olive oil
• 1 T. dried thyme
• 1 tsp. crushed red pepper (or to taste)
• kosher salt and freshly ground black pepper
• 3 c. grated Italian fontina cheese
• 1 1/2 c. grated fresh mozzarella cheese
• 11 oz. crumbled goat cheese
• For the arugula pizza topping:
• 1/2 c. good olive oil
• 1/4 c fresh squeezed lemon juice
• 8 oz. baby arugula

Details

Servings 6

Preparation

Step 1

Preheat oven to 425. Line the oven rack with a sheet of heavy duty aluminum foil.

Place the prepared pizza crusts on a large cutting board (for easy transport to the oven). Drizzle the crust with the garlic olive oil. Spread the oil evenly using a pastry brush. Then sprinkle with the crusts with the dried thyme, crushed red pepper, salt and black pepper.

Evenly scatter the pizzas with the fontina, mozzarella and goat cheese.

Carry the cutting board to the oven and carefully slide the pizzas onto the foil lined oven rack. Bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

While the pizzas are cooking, make the vinaigrette. In a medium sized bowl, whisk together 1/2 c. of olive oil, the lemon juice, 1 tsp. kosher salt and 1/2 tsp. black pepper. Add the arugula and toss.

To serve, place a large bunch of the arugula on each pizza and serve right away.