pizza napoletana with fresh arugula
pizza napolentana with arugula
This is the real deal. Pizza Napolentana is the holy grail of pizza; the purest, most celebrated pizza in the world. Pizza tends to get lumped into the junk-food/ take out category, and most of it deserves to be there, but not this one. And although the ingredients seem like a bit of a splurge, with the San Marzano tomatoes weighing it at almost 4 dollars a can, you can make this up for not much more than you would spend on your take out order.
I do recommend patience and a glass of wine. Especially if you are like me and you let your kid’s help you make it. You know, in case a handful of flour ends up on the floor or dough ends up in someone’s hair.
Which it inevitably will.
But you won’t care because you’re drinking wine and eating great pizza!!
Pizza Napolentana with Fresh Arugula
True Nepalese pizza has a thin, crispy exterior with a light but chewy interior, all while maintaining enough crust strength to hold the medley of rich creamy buffalo mozzarella and bittersweet San Marzano tomatoes.
You can sub in cow’s milk if you can’t find buffalo mozzarella, but the San Marzano tomatoes are what make this really great, and without them you just have ordinary pizza. I sprinkle a few handfuls of this casually dressed arugula salad on top instead of the traditional fresh basil because my kids love it.
If a kid asks for salad on top of their pizza, who am I to say no?
1 pound of pizza dough
8 oz. of fresh mozzarella
1 16 oz. can of San Marzano tomatoes (you will only need about half of the can)
5 oz. arugula, washed and dried
¼ cup extra virgin olive oil
1/8 cup fresh squeezed lemon juice
3 Tablespoons Parmesan cheese, shaved
Salt and pepper
Whisk olive oil into lemon juice until emulsified. Add parmesan cheese and toss with arugula. Set aside.
Directions for the Pizza
Preheat oven to 450 degrees.
Bring the dough to room temp. On a lightly floured surface, roll the dough out thin as thin as you can and lay it out on a pizza stone. Using your hands or a pastry brush, brush a thin coating of olive oil on the surface of the dough. Bake for 3-4 minutes, until the dough has set, but not browned at all.
Remove the crust and switch the oven to the broil setting.
On the hot crust, add the tomatoes and then layer on a few slices of mozzarella. Broil until the cheese becomes slightly golden and begins to bubble, about 4 minutes (Watch very carefully, as oven temps vary greatly) Remove from oven and finish with salt, pepper and brush the crust with olive oil. Top with a handful of arugula salad.
Remember to turn the oven back to the 450 degree bake setting to make the next pizza.