This Italian-flag-inspired Margherita pizza recipe is topped with juicy tomatoes and slices of fresh mozzarella. What could make it better?
Adding a salad on top of the pizza to make a pizz'alad. In this case the Margherita pizza is topped with a salad of arugula, basil and parsley tossed with a tangy balsamic vinaigrette.
Whole-grain pizza dough
2?3 cup lukewarm water 1 teaspoon instant or rapid rise yeast 1 teaspoon sugar 1 cups bread flour or all-purpose flour cup white whole-wheat flour (see tips) or all-purpose flour teaspoon salt
Topping and salad
1 tablespoon minced garlic 1 large tomato, very thinly sliced 5 thin ( ounce) slices fresh mozzarella cheese 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard teaspoon sugar 2 cups arugula, trimmed if necessary 1 cup torn fresh basil cup flat-leaf parsley cup shredded Pecorino Romano cheese
To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
To bake pizza and prepare topping and salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500 degrees. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See recipe tips.
Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
Combine 1 tablespoon oil and garlic in a small bowl and brush the dough with it. Top with tomato and mozzarella slices. Slide the pizza onto the hot stone. Bake until golden and crispy, about 10 minutes.
Meanwhile, whisk vinegar, mustard and sugar in a large bowl. Whisk in the remaining 1 tablespoon oil. Add arugula, basil and parsley and toss to coat.
When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle of the pizza, sprinkle with Pecorino Romano and serve immediately. Makes one 12- to 14-inch pizza.
To make ahead: Prepare dough, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before rolling out.
Per serving (one fifth of pizza): 332 calories; 12 g fat (4 g saturated fat; 33 percent calories from fat); 44 g carbohydrates; 18 mg cholesterol; 463 mg sodium; 13 g protein; 4 g fiber.