Posts Tagged ‘arugula leaves’

Serving Yields: 2-3 persons

White pizza with Arugula Greens 

This is another dish from the book Barefoot Contessa – Back to Basics by Ina Garten.  As you have seen the arugula salad, I had some leftover arugula leaves from the package which I did not use in the salad. So, thought of making this white pizza. This is very simple pizza with some fresh cheese. I had made this for our last Friday night dinner and needless to say it turned out lovely.  The cheese used in this pizza is fresh mozzarella and goat cheese.  

White Pizza with Arugula Greens

White Pizza with Arugula Greens

Ingredients:  

For the pizza dough  

  • 2 cups all-purpose flour
  • 1 teaspoon dry yeast
  • 1/2 cup warm water
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt

For garlic oil

  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon olive oil

For toppings  

  • 1/2 cup fresh grated mozzarella cheese
  • 1/4 cup goat cheese, crumbled
  • 1 teaspoon freshly squeezed lemon juice
  • 4 ounce baby arugula leaves
  • handful of walnuts for garnishing
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
Preparation:
  •  In a bowl, mix the yeast with warm water, honey, salt, olive oil and stir well.
  • Keep it aside for 5-7 minutes or until the yeast starts forming bubbles on it.
  • Take flour in a large bowl, slowly add yeast mix and knead the dough with your hands.
  • Once dough is ready transfer to a bowl  brushed with olive oil. Cover it with kitchen towel and keep the bowl in warm place.
  • Approximately 1-2 hours or until the dough doubles in volume. The temperature in the kitchen should be around 65-70 degree fahrenheit for dough to rise properly.
  • Meanwhile make garlic oil.
  • Heat oil  in a small sauce pan over low heat, add sliced garlic and red chilli flakes and cook for 10 minutes, do not let the garlic burn. Stir continuously, once done keep it aside.
  •  When the dough is doubled its original size, punch it down to remove all the air bubbles accumulated.
  • Divide the dough into two equal portions.
  • On a lightly floured surface, rolled the dough using rolling-pin and your hand in a round circle. Make a pizza about 7-8 inches in diameter.
  • Repeat it for the other portion of dough.
  • Now pizza is ready to get the layer of toppings.

Pizza Assembly: 

  • On a sheet pan lined with parchment paper, place both the pizza side by side. Brush them with garlic oil and sprinkle each one with black pepper.
  • Layer the pizza with grated mozzarella cheese and goat cheese. Brush garlic oil on top of it.
  • Bake  the pizza in a regular over at 400 degree fahrenheit for about 20-30 minutes.
  • Pizza is done when the bottom surface is light brown. Check by lifting the surface once.
  • Meanwhile, for dressing the arugula leaves, Mix olive oil, black pepper, lemon juice , salt to taste and whisk altogether.
  • When the pizza is done, take arugula leaves in a large bowl and add enough dressing to just moisten the leaves.
  • Keep a large bunch on top of each pizza, garnish with walnuts and serve immediately.

    

White Pizza with Arugula Greens

White Pizza with Arugula Greens

 Arugula Salad   

Before making anything with this beautiful looking greens I have decided to taste and must say Arugula tastes peppery and has a strong flavour for a leafy green. This salad I have adapted from Barefoot Contessa – Back to Basics by Ina Garten which I got on my birthday as a present. As I am showing lots of interest in cooking these days, so my dear hubby gifted me these two cooking books, the other one is Giada’s Family Dinners. After getting this and browsing through the recipes I cannot decide what to make as everything looks delicious to me.  

So, I gave this choice to my hubby to decide what he wants from the book and he said this colorful salad which is so refreshing for this season.   

Arugula Salad

Arugula Salad

 Ingredients:   

  • 5 ounce baby Arugula leaves
  • 2 chicken leg pieces
  • 1 large granny smith apple, peeled and diced
  • 1/4 cup toasted walnuts, coarsely chopped
  • 1/4 dried cranberries

For the dressing:   

  • 1 tablespoon apple sider vinegar
  • 1/2 teaspoon grated orange zest
  • 1 1/2 tablespoon freshly squeezed orange juice
  • 1 teaspoon honey
  • salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

 Preparation:  

  • Preheat oven to 400 deg fahrenheit.
  • Coat chicken leg pieces with generous amount of salt, pepper and olive oil and roast in for 40-45 minutes. Cool of completely and take the bones out and cut into small bite sized chunks.
  • In a large mixing bowl, toss together the arugula leaves, chicken pieces,  apple, walnuts and cranberries and keep it aside.
  • Combine everything under dressing except salt and slowly whisk to incorporate well.
  • Toss the salad with just enough dressing to moisten. Sprinkle with pinch of salt and toss well. Serve immediately.