Ina Garten'S White Pizzas With Arugula Recipe

Name: Ina Garten'S White Pizzas With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups warm water (100 to 110 degree); 2 (1/4 ounce) packages dry yeast; 1 tablespoon honey; drizzle olive oil; 4 cups all-purpose flour, plus extra; all-purpose flour, for kneading; 1 pinch kosher salt; 4 garlic cloves, sliced; 5 sprigs fresh thyme; 3/4 teaspoon crushed red pepper flakes; 3 cups italian Fontina cheese, grated; 1 1/2 cups fresh mozzarella cheese, grated; 11 ounces creamy goat cheese, such as montrachet crumbled; 1/2 cup olive oil; 1/4 cup fresh lemon juice; 1/4 teaspoon fresh ground black pepper; 8 ounces baby arugula; 1 lemon, sliced

Servings: persons

1 3/4 cups warm water (100 to 110 degree)
2 (1/4 ounce) packages dry yeast
1 tablespoon honey
drizzle olive oil
4 cups all-purpose flour, plus extra
all-purpose flour, for kneading
1 pinch kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper flakes
3 cups italian Fontina cheese, grated
1 1/2 cups fresh mozzarella cheese, grated
11 ounces creamy goat cheese, such as montrachet crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper
8 ounces baby arugula
1 lemon, sliced

1
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
2
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
3
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
4
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
5
Preheat the oven to 500u00b0F.
6
Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
7
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
8
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
9
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
10
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

1653

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3/4 cups warm water (100 to 110 degree), 2 (1/4 ounce) packages dry yeast, 1 tablespoon honey, drizzle olive oil, and more.

Yes, Ina Garten'S White Pizzas With Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ina Garten'S White Pizzas With Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions