Pizza Con Rucola

1. 1

   Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.

2. 2

   *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.

3. 3

   Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.

4. 4

   Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.

5. 5

   When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.

6. 6

   While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.

7. 7

   Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.

8. 8

   Repeat with the remaining ingredients to make the second pizza.

No additional tips available.