Ingredients with Measurements:
- 1 pizza dough (homemade or store-bought)
- 1/2 cup tomato sauce
- 1 cup grated Pecorino Sardo cheese
- 2 cups arugula
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
- Pizza cutter
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C) and place the pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to the desired thickness.
3. Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
4. Sprinkle the grated Pecorino Sardo cheese over the tomato sauce.
5. Place the pizza on the preheated pizza stone or baking sheet and bake for 10-12 minutes or until the crust is golden brown and the cheese is melted.
6. While the pizza is baking, toss the arugula with olive oil, salt, and pepper in a bowl.
7. Once the pizza is done, remove it from the oven and let it cool for a few minutes.
8. Top the pizza with the arugula salad and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Preheat the oven to 450°F (230°C)
Serving size:
This recipe makes one 12-inch pizza, serving 2-3 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 20g
Sodium: 800mg
Fiber: 3g
Substitutions for ingredients:
- Instead of Pecorino Sardo cheese, you can use any other hard cheese such as Parmesan or Asiago.
- If you don't have arugula, you can use spinach or mixed greens.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the pizza for extra flavor.
- Use a pesto sauce instead of tomato sauce for a different twist.
- Top the pizza with prosciutto or cooked bacon for a meaty version.
Tips and tricks:
- Make sure to preheat the pizza stone or baking sheet before placing the pizza on it to ensure a crispy crust.
- If using store-bought pizza dough, let it come to room temperature before rolling it out.
- Don't overload the pizza with toppings, as it can make the crust soggy.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pizza, place it in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pizza on a wooden board or pizza tray for a rustic look.
Garnishes:
Top the pizza with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for extra flavor.
Pairings:
This pizza pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve the pizza with a side salad or garlic bread for a complete meal.
Troubleshooting advice:
- If the crust is not crispy enough, try baking the pizza for a few more minutes or placing it under the broiler for a minute or two.
- If the cheese is not melting properly, make sure to grate it finely and spread it evenly over the pizza.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the pizza refrigerated until ready to bake.
Food history:
Pizza originated in Italy and has become a popular dish worldwide. Pecorino Sardo is a hard cheese made from sheep's milk and is a staple in Sardinian cuisine.
Flavor profiles:
This pizza has a savory and salty flavor from the Pecorino Sardo cheese, balanced by the peppery arugula and tangy tomato sauce.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
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Region: Italian