Ingredients with Measurements:
- 1 pre-made pizza crust
- 1/2 cup tomato sauce
- 1/2 cup shredded Caciotta di Pecora cheese
- 1 cup arugula
- 1/4 cup sliced red onion
- 1/4 cup sliced black olives
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Pizza stone or baking sheet
- Pizza cutter
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Place the pizza crust on a pizza stone or baking sheet.
3. Spread the tomato sauce evenly over the crust.
4. Sprinkle the shredded Caciotta di Pecora cheese over the sauce.
5. Add the sliced red onion and black olives on top of the cheese.
6. Drizzle olive oil over the toppings.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted.
9. Remove from the oven and top with fresh arugula.
10. Cut into slices and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
5. Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Any type of cheese can be substituted for Caciotta di Pecora.
- Spinach can be used instead of arugula.
- Any type of onion can be used instead of red onion.
- Any type of olive can be used instead of black olives.
Variations:
- Add cooked bacon or sausage for a meatier pizza.
- Use a pesto sauce instead of tomato sauce for a different flavor.
- Add sliced mushrooms for an earthy taste.
Tips and tricks:
- Preheat the pizza stone or baking sheet in the oven before adding the pizza crust for a crispier crust.
- Use a pizza cutter to easily cut through the toppings and crust.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pizza in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board for a rustic look.
Garnishes:
Sprinkle freshly grated Parmesan cheese over the pizza before serving.
Pairings:
Pair this pizza with a light salad or a glass of red wine.
Suggested side dishes:
Garlic bread or a side of roasted vegetables would complement this pizza well.
Troubleshooting advice:
If the crust is not crispy enough, try preheating the pizza stone or baking sheet for a longer period of time.
Food safety advice:
Make sure to cook the pizza to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Caciotta di Pecora is a type of Italian cheese made from sheep's milk.
Flavor profiles:
This pizza has a savory and slightly salty flavor from the cheese and olives, balanced by the peppery taste of the arugula.
Serving suggestions:
Serve this pizza as a main dish for a casual dinner party or as an appetizer for a larger gathering.
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Region: Italian