Skip to main content

White Pizza with Arugula




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!



Comments

Diana Brett said…
That looks fantastic! I love cheese and arugula (which we call Rocket or Roquette in New Zealand) together and also love that the crust is low gluten, something I'm finding I have to stick to lately.
larramiefg said…
Absolutely mouth-watering!
Anonymous said…
I love all of the food posts you've had lately. Perhaps a cookbook of your own is in your future.
Keetha said…
Nothing like homemade pizza! Ina Garten is one of my culinary heroes.

Popular posts from this blog

When our spirit hungers

The precocious toddler’s interest in talking to her mother grew in insistence as the gathered group settled in for an hour of silent prayer. Shushing didn’t work, so the mother led her child into an adjoining room where she would still be part of the sanctuary, but sound would be dampened. Despite the closed door and heavy glass walls, the child’s fervent desire to speak with her mother was still audible.
I said a prayer for the patient mother determined to stay, and for the child who was either tired or hungry or impatient for Mom’s undivided attention. And then tried to bring my wandering thoughts back to prayer. I had come to Adoration with my own pressing need for answers.
Over the past few weeks I’ve noticed a growing emptiness in my heart. A void, as if something is missing. It’s not psychological. Not physical. After doing an internal check, I determined it’s a spiritual void that I’m experiencing.
No, I’m not doubting God, his existence or goodness. I have full confidence in…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.

Simple Spinach and Kale Fettucine

On Wednesday I picked up my first box of organic from the High Country Conservation Center’s Summit CSA (Community Supported Agriculture). Way back in February, I bought a ‘share’ in this summer’s crop, which entitles me to a weekly box of organic vegetables from mid-June through October.




Now that the vegetables have arrived, I have two reactions: 1) Wow! This is so exciting! Look at these beautiful vegetables, I’m going to be so healthy. 2) Yikes! What am I going to do with four bags of greens?









For the next sixteen weeks, I want to share my culinary adventures as I cook my way through my CSA box each week. Even if you don’t subscribe to the CSA share, you’ll enjoy these recipes which focus on our summer bounty. I hope you’ll also be inspired to try more vegetable-centered meals. Now, back to those four bags of greens! 


This week’s recipe polished off two of the bags immediately. You can make this easy and tasty recipe for two or four people, just increase the amount of greens and th…