Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 1/2 cup Pecorino di Moliterno cheese, grated
- 1/2 cup fresh 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).
2. Roll out the pizza dough on a floured surface to the desired thickness and shape.
3. Transfer the dough to a pizza stone or baking sheet.
4. Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
5. Sprinkle the grated Pecorino di Moliterno cheese over the tomato sauce.
6. Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Remove the pizza from the oven and let it cool for a few minutes.
8. In a small bowl, toss the fresh arugula with olive oil, salt, and pepper.
9. Top the pizza with the arugula mixture.
10. Slice the pizza and serve hot.
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 2-4 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Sodium: 700mg
Substitutions for ingredients:
- Pecorino di Moliterno cheese can be substituted with any other hard, salty cheese such as Parmesan or Romano.
- Arugula can be substituted with any other leafy green such as spinach or kale.
Variations:
- Add sliced prosciutto or cooked bacon for a meaty twist.
- Top the pizza with sliced cherry tomatoes or roasted red peppers for extra flavor.
- Use a garlic-infused olive oil instead of regular olive oil for added flavor.
Tips and tricks:
- Make sure to preheat the oven and pizza stone or baking sheet before baking the pizza to ensure a crispy crust.
- Don't overload the pizza with toppings, as this can make the crust soggy.
- Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.
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, preheat the oven to 350°F (175°C) and bake for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza peel for a rustic look.
Garnishes:
Garnish the pizza with a sprinkle of red pepper flakes or chopped fresh herbs such as basil or parsley.
Pairings:
Pair the pizza 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 too thick, roll it out thinner next time.
- If the crust is too thin and crispy, bake the pizza for a shorter amount of time.
- If the cheese is not melting, try grating it more finely or using a different type of cheese.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the pizza dough and toppings to prevent the spread of bacteria.
Food history:
Pecorino di Moliterno is a type of Italian sheep's milk cheese that is aged for at least six months. It is named after the town of Moliterno in the Basilicata region of southern Italy.
Flavor profiles:
This pizza has a savory tomato sauce, salty Pecorino di Moliterno cheese, and peppery arugula.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
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Region: Italian