To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner
1/4 dough from master pizza dough recipe
cornmeal for sprinkling
8 slices of fresh mozzarella, each one about 1/4 inch thick and 1 1/2 inches in diameter
1/4 teaspoon coarse salt
1/2 cup very firmly packed, fresh arugula
1 1/2 teaspoons extra-virgin olive oil
1. Preheat oven with pizza stone in it to 525 degrees.
2. Shape a pizza, and let it rise a second time (see instructions in master pizza dough recipe).
3. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza on to pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately.
This combination took us by surprise when we tried it recently at Santa Brigida di Ciro, the great Naples pizza restaurant. To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner. Just make sure that your arugula is fresh and potent. Makes 1 pizza