RECIPES

Pizza Margherita with Arugula and Olives

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Geoffrey Zakarian
Serves 4 as an appetizer, 2 as a main course
INGREDIENTS

1 cup canned San Marzano tomatoes with juice, crushed by hand

3 garlic cloves, crushed

5 tablespoons extra-virgin olive oil

Kosher salt

1 1-pound ball fresh pizza dough (can be purchased at your local pizzeria)

6 ounces fresh mozzarella, thinly sliced

10 fresh basil leaves

4 cups baby arugula, washed and dried

½ cup pitted and halved Niçoise olives

¼ cup thinly sliced red onion

1 tablespoon fresh lemon juice

Freshly ground black pepper

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INSTRUCTIONS
  • Preheat the oven to 450°F, with a pizza stone (or a flat baking sheet) on the bottom rack. In a small bowl, stir together the tomatoes, garlic, and 2 tablespoons of the oil. Season with salt. Let marinate at room temperature while the oven heats.
  • On a floured countertop, press and toss the dough into a 12- to 13-inch round. Put a piece of parchment paper on a pizza peel or flat sheet pan (this will help slide the pizza onto the stone). Place the round of dough on the parchment paper. Remove the garlic from the tomato sauce and spread the sauce on the pizza, leaving a 1-inch space around the crust. Top with the sliced cheese and roughly tear and scatter the basil on top. Drizzle with 1 tablespoon of the oil. Slide onto the heated stone and bake until the crust is golden and the cheese melted and bubbly, about 10 minutes.
  • While the pizza bakes, in a large bowl, toss together the arugula, olives, and onion. Drizzle with the lemon juice and remaining 2 tablespoons oil. Season with salt and pepper and toss.
  • When the pizza is out of the oven, let it sit for 1 minute and then cut into 8 slices. Top with the salad and serve.

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