Thursday, May 19, 2005

Roasted Red Pepper Pizzas with Arugula

Roasted Red Pepper Pizzas with Arugula (Adapted from Everyday Food)

5 ounces bottled roasted red peppers (about 2 or 3), well drained, seeded and roughly chopped
salt and fresh ground black pepper
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
cornmeal, for dusting
8 to 10 ounces thinly sliced fresh mozzarella
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 cups arugula
1 small bunch basil, torn
lemon wedges, for serving

Preheat oven to 500 degrees with a pizza stone placed on the lowest rack.

In a food processor or blender, add peppers and season with salt and fresh ground black pepper - pulse until smooth.

Divide dough into 2 equal portions. On a lightly floured surface, stretch each piece of dough into a rough 8" to 9" round. Transfer 1 round to the cornmeal-dusted peel. Top with half of the pepper purée and spread over the dough, leaving a 1 1/4" border around the edge. Arrange half of the cheese over the top, then drizzle with 2 teaspoon oil - season lightly with salt and fresh ground black pepper. Slide pizza onto the stone and bake until the crust is golden and the cheese is bubbly, about 7 to 12 minutes.

Remove and place pizza on a wire rack - repeat process with remaining pepper puree, cheese, oil and seasonings.

In a medium bowl, toss together arugula with remaining 1 tablespoon plus 1 teaspoon oil - season lightly with salt and fresh ground black pepper. Evenly divide torn basil over the top of the pizzas, then scatter each with half of the dressed arugula. Serve with wedges of lemon to squeeze over the top.

Makes about 4 servings.

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