Cauli Arugula Pizza
This might be my favorite cauli pizza ever. Basically a cheesy bread baked base topped with a simply dressed lemon dressing. If you want a pizza to disappear quickly…
INGREDIENTS:
1 batch of cauliflower crust
extra virgin olive oil, for drizzling
6 ounces grated fontina cheese
4 ounces fresh mozzarella cheese, shredded
freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons white truffle oil (optional)
kosher salt
3 and 1/2 packed cups (roughly 4 ounces) baby arugula
fresh lemon zest, for garnishing
DIRECTIONS:
Place the cauli crust to bake in oven at 450 degrees, about 10 min
Drizzle or brush the dough lightly with olive oil (teaspoon or so). Sprinkle and distribute half of the fontina cheese over the pizza, leaving a 3/4-inch border on all sides. Top with half of the mozzarella cheese. Top with freshly ground black pepper. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Bake for 6 to 9 minutes, or until the cheese has caramelized and the edges of the pizza are golden brown.
As the pizza is cooking, whisk together one tablespoon lemon juice and one tablespoon white truffle oil in a large mixing bowl. Season with salt. Just before removing the pizza from the oven, add half the arugula leaves and toss gently to coat.
Remove the pizza from the oven with the pizza peel, transfer to a wooden cutting board or foil, and top with dressed arugula. Sprinkle the pizza with salt and garnish with freshly grated lemon zest. Serve immediately. Repeat with the remaining pizza dough and topping ingredients.
Some fun variations:
