I love Ina Garten of Barefoot Contessa fame. Her recipes are elegant and yet accessible. Which is why I'm not very surprised when the other day I googled 'arugula, pizza', a recipe by Ina jumped to the top of the results page.
This simple, yet incredibly delicious, recipe was adapted by one she has on FoodNetwork.com.
What follows is my adaptation of her recipe....
I started with a low-gluten corn meal pizza crust. I sauteed minced garlic in olive oil and a bit of butter until it was fragrant. I poured the garlic/oil mixture onto the crust of the pizza, then topped it with slices of fresh mozzarella, goat cheese, and parmigiano reggiano. Then I popped the pizza into a 400 F oven until the cheese had melted and the crust was golden.
While the pizza was in the oven, I tossed a generous handful of arugula with a vinagrette made of olive oil, fresh squeezed lemon juice, and pepper. I dusted it with a few shavings of parmigiano reggiano.
When the pizza came out of the oven, I piled the arugula salad on top of the pizza and ate both together. The strong flavors of the arugula are perfectly complimented by the richness of the assorted melted cheeses.
I served this for dinner with a very nice Pinot Noir and couldn't have been happier!