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Arugula & Fresh Mozzarella Pizza

arugula pizza

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Description

Ingredients
    Arugula & Fresh Mozzarella Pizza
  • 14 oz. Dough ball, slacked
  • 2 oz. Basil pesto
  • 3 oz. Grande Ciliegine Fresh Mozzarella
  • 6 Grape tomatoes, halved
  • 2 oz. Arugula, fresh
    • Basil Pesto
  • 1 lb. Basil
  • 4-6 oz. Pine nuts, to taste
  • 4 oz. Grande Parmesan, grated
  • 1-3 Whole Garlic cloves, to taste
  • 18 oz. Olive oil
  • 2-4 oz. Agave syrup, to taste
  • Salt and pepper, to taste
  • 1-2 Lemons Juice, to taste
  • 4 oz. Grande Parmesan, shaved
Instructions
    Arugula & Fresh Mozzarella Pizza
  1. 1
    Stretch pizza dough to 14" round.
  2. 2
    Spread 2 oz. basil pesto over dough leaving a 1-inch border around outer edges, top with 3 oz. Grande Ciliegine and 6 halved grape tomatoes.
  3. 3
    Bake at 500°F for 8 to 10 minutes in a deck oven, or until cheese is melted and crust is golden.
  4. 4
    Remove pizza from oven and finish with fresh Arugula on top.
    5. Basil Pesto
  5. 5
    Blend 1 lb. basil with 4 to 6 oz. pine nuts, 1 to 3 garlic cloves, and 4 oz. Grated Grande Parmesan in a blender or robot coupe.
  6. 6
    Gradually add 2 to 4 oz. agave syrup and 18 oz. olive oil.
  7. 7
    Add juice from 1 to 2 lemons.
  8. 8
    Add salt and pepper to taste.
  9. 9
    Fold in 4 oz. Shaved Grande Parmesan.
Note

Yield: One 14-inch pizza

Read it online: https://grandecheese.com/recipes/arugula-fresh-mozzarella-pizza/