Long over due for pizza around here. I haven't made pizza since the early summer. Unless you count the frozen kind. So, today was a pizza making kind of day. My kind of pizza is thin crust and minimalist toppings which is just what this one is. You can add whatever toppings you like, and if you prefer a thicker crust, just roll it a little smaller. It all works!
Arugula and Goats Cheese Pizza
Serves 4 10 inch pizzas / Prep time: 30 minutes / Rest time: 1 hour / Cook time: 40 minutes
For the Dough:
3 1/4 / 400 grams strong white bread flour plus 1 cup/100 grams finely ground semolina flour
1 level teaspoon of sea salt
1 (1/4-ounce or 7 grams) packet active dried yeast
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 ¼ cups/ 300 ml luke warm water
For the Sauce:
1 large can of whole or crushed tomatoes
2 tablespoons of tomato paste (optional)
1/2 onion, roughly chopped
2 garlic cloves
1 tablespoon olive oil
Salt and pepper to taste
For the topping:
2 Tomatoes, cut into thin slices
150 grams of goats cheese, roughly cut up into small pieces
A few large handfuls of fresh arugula
4 Teaspoons of dried oregano
The first thing I usually do, is make the sauce and set it aside.
In a medium saucepan, add oil, garlic and onion. Cook over medium to high heat for about 10 minutes. Stirring occasionally so they do not stick or burn. Add the can of tomatoes with a touch of salt and pepper. Reduce heat to medium-low and keep uncovered. Leave it to simmer for 20-30 minutes. You want most of the juice to evaporate otherwise you will have a runny sauce. The idea is to have a thick and rich one. Once the juice has evaporated, transfer tomato mixture to the blender and mix until you have a smooth sauce. Return to pan and add a small amount of tomato paste if you feel the sauce is not quite thick enough. Set aside until ready to use.
In a large mixing bowl sieve the flours and salt and make a well in the middle. In a medium bowl, mix the yeast, sugar and olive oil into the water and leave for a few minutes. The yeast should foam up a bit and then you can pour it into the flour. Using a fork, start mixing the flour into the yeast mixture in the middle. Continue doing this until it is completely mixed together and you have a dough.
Next, turn the dough out onto a floured surface and start kneading the dough. Continue to knead it for about 5 minutes. What you are looking for is a soft dough that starts to spring back when it is pushed.
Place the ball of dough in a large flour-dusted bowl and lightly flour the top of your dough.. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and punch it down .You can either use it immediately, or keep it, wrapped in plastic wrap in the fridge until required. If using straight away, divide the dough up into 4 balls. You can always make your pizzas smaller by dividing the dough into smaller balls if you like.
I usually roll them about about 15 minutes or so ahead of using them.
Preheat oven to 450 degrees F. Yes, a very hot oven. Place the rack on the lowest setting in the oven.
Now comes the fun part of putting the pizzas together. Roll out your 4 pizza balls. I really like the crust thin, so generally roll it to about 0.5 cm
Top each pizza with the sauce, oregano, arugula, tomato slices and cheese..
If you are using a pizza stone or ceramic slab, put pizza onto this and cook for about 7 minutes, or until the pizza is bubbly and the crust is slightly browned. If not, keep it on the tin foil and bake it straight on this. If you are on limited space and cooking only one pizza at a time, keep the other dough in the fridge until you are ready to put it in the oven. This should ensure you pizza dough rises.
Serve immediately and you just won't be disappointed.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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