Pizza Margherita With Garlic, Arugula and Parmesan Flakes

Quick look

  • prep 40 min    cook 20 min
  • serves 2


  • 1/4 ounce fresh yeast or 1/2 (1/4 ounce) package active dry yeast
  • 2/3 cup warm water (105°F to 115°F), divided
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon fine salt
  • 8 ounces drained and chopped canned tomatoes
  • 6 ounces mozzarella cheese, thinly sliced
  • 3 cloves garlic, sliced
  • Salt to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil, divided
  • 10 fresh basil leaves
  • 1 small bunch arugula, coarsely chopped
  • 2 ounces Parmesan cheese, flaked

    How to make it 

  • 1

    Make dough: Place the yeast in a small bowl. If using fresh yeast, crumble with your fingertips. Add 1/3 cup of the warm water and stir with a fork until the yeast has dissolved. Set the mixture aside for about 10 minutes. It will look creamy when ready. Stir again before proceeding to make dough.

  • 2

    Place flour in a large bowl and sprinkle with the salt. Make a hollow in the center; pour in the yeast mixture and the remaining 1/3 cup water. Stir well with a wooden spoon until the flour has almost all been absorbed.

  • 3

    The dough will be a rough and shaggy ball in the bottom of the bowl. Sprinkle a work surface, preferably made of wood, with a little flour. Knead until dough is smooth and elastic, 8 to 10 minutes. Place in a clean large bowl and cover with a clean kitchen towel; let rise in a warm draft-free place until doubled in bulk, about 1 hour. Knead dough on a lightly floured surface 1 minute.

  • 4

    Arrange rack on lowest position in oven. Heat oven to 500°F. Roll dough to the desired thickness and transfer to an oiled pizza pan. Spread the tomatoes over top, cover with the mozzarella and garlic slices. Sprinkle with salt and grated Parmesan. Drizzle with 1 tablespoon oil. Bake until crust is golden brown, 15 to 20 minutes.

  • 5

    When baked, arrange basil leaves over pizza, sprinkle with arugula, drizzle with remaining 2 tablespoons oil and top with flaked Parmesan. Serve hot.

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