Neapolitan Pizza Margherita With Fresh Mozzarella, Basil, and Balsamic Dressed Arugula

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 6 oz. Heirloom Cherry
  • Tomatoes
  • 3 Basil Sprigs
  • 1 Shallot
  • 6 oz. Fresh Mozzarella, Sliced
  • 2 Italian Wood-Fired Pizza
  • Crusts
  • 3 oz. Marinara Sauce
  • 1 oz. Shaved Parmesan
  • 1 tsp. Red Pepper Flakes
  • 1/2 Tbsp. Balsamic Vinegar
  • 2 oz. Baby Arugula

Directions

  1. Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Stem basil. Peel and halve shallot. Slice shallot into thin strips (julienne). Drain mozzarella from liquid.

  2. In a medium pan over medium heat, add 1 tsp. olive oil and sliced shallot and cook for 2-3 minutes, or until softened and aromatic. Cooking aromatic vegetables over medium heat is a cooking technique called “sweating”. It gently coaxes flavor from ingredients without heavy caramelization.

  3. Place pizza crusts on prepared baking sheet. Spread marinara sauce on each. Top with fresh mozzarella and half the Parmesan (reserving the rest for garnish). Add tomatoes, shallot, and a sprinkle of red pepper flakes (to taste- reserving the rest for garnish). Bake pizzas for 13-16 minutes, or until crust is chewy and warm and cheese is bubbly and melted. Allow pizzas to cool before serving.

  4. While pizza is baking, whisk balsamic vinegar and 1 Tbsp. olive oil in a mixing bowl. Add arugula and toss to coat. Season with a pinch of salt and pepper. Arugula provides a peppery bite that is a perfect foil for the creamy cheese.

  5. Place a pizza on a plate and cut in half or quarters. Serve dressed arugula as a side salad, or top the pizza with the greens, as desired. Garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes (to taste).

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