The best pizza we had in Italy had a super thin crust and was topped with cheese and arugula. Thats it. No sauce, no meat.. just cheese and arugula. That’s AMORE. Of course this can not be replicated for many reasons.
- We are not in Italy
- You probably don’t own a pizza oven
- Who knows how many different kinds of cheese they threw on that bad boy
But below is an easy recipe for a similar pizza (which im sure won’t even compare):
Three-Cheese Pizza with Onion, Sage, and Arugula
- frozen pre-made pizza dough (since I am sure your not that ambitious)
- 1 tablespoon extra-virgin olive oil
- 1/4 lb Italian Fontina cut into 1/2-inch pieces (2/3 cup)
- 2 oz Gorgonzola dolce, cut into 1/4-inch pieces
- 1/2 cup thinly sliced red onion (1 medium)
- 6 large fresh sage leaves, thinly sliced crosswise (1 tablespoon)
- 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
- 1/4 lb loosely packed baby arugula leaves (4 cups)
- Special equipment: a pizza stone
Preheat oven to 500°F. The trick is to preheat the pizza stone in the over for an hour.
Coat a round baking sheet with ample amounts of both flour and cornmeal (enough so dough won’t stick and can easily slide off). Holding one edge of dough in the air with both hands, carefully and quickly move hands around edge of dough, allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on baking sheet. Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
Brush dough with oil, then scatter Fontina and Gorgonzola over dough. Scatter onion and sage leaves over cheese. Sprinkle pizza with Parmigiano-Reggiano. Carefully (with oven mits!) line up far edge of baking sheet with far edge of stone in oven and tilt gently to start pizza moving until it is transferred completely to the stone. Bake until crust is golden and cheese is bubbling, 10 to 12 minutes. Remove pizza from oven, then top with arugula.