I am probably the most adven-turous eater in my family. That means a couple of things -1) when I see a new recipe for a swiss chard gratin and get excited, I’m probably going to be on my own, 2) when I try to convince my family that grilled brussel sprouts are amazing, I’m gonna get silent stares, and 3) occasionally, I have to cave and give them pizza.
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Fresh Homemade Pizza
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Homemade whole wheat pizza topped with pesto, artichokes, sundried tomatoes, and peppery arugula. A simple yet delicious weeknight meal.
Ingredients
- 1 ball of whole wheat pizza dough
- 1/2 cup pesto
- 2 cups (473 ml) shredded mozzarella cheese
- 1/2 cup marinated artichoke hearts
- 1/4 cup sundried tomatoes in oil
- 1 cups (237 ml) fresh arugula
Instructions
- Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 400°F for at least 20 minutes. A hot stone is essential for a crispy crust.
- On a lightly floured surface, stretch or roll the pizza dough into a rough 12-inch circle. If the dough springs back, let it rest for 5 minutes, then continue stretching. Work from the center outward, leaving the edges slightly thicker for the crust.
- Transfer the dough to a piece of parchment paper. This makes it easy to slide onto the hot stone.
- Spread a thin, even layer of pesto over the dough, leaving about a 1/2 inch border around the edge.
- Tear the mozzarella into pieces and scatter it over the pesto. Distribute the artichoke hearts and sliced sundried tomatoes evenly on top.
- Slide the pizza (on the parchment) onto the preheated stone. Bake for 18-20 minutes until the crust is golden brown at the edges and the cheese is bubbling and beginning to brown in spots.
- Remove from the oven and immediately scatter a generous handful of fresh arugula over the hot pizza. The heat will wilt it just slightly while it stays bright and peppery.
- Let the pizza cool for 2 minutes, then slice and serve.
Notes
- To prevent a soggy crust, pre-bake the pizza base for 5-7 minutes before adding toppings.
- If sundried tomatoes are packed in oil, drain well before adding to the pizza to avoid excess moisture.
- For a richer flavor, use homemade pesto. Leftover pesto can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 80
- Fiber: 8
- Protein: 20
- Cholesterol: 40
Frequently Asked Questions
How long should I let the pizza dough rise?
Let it rise at room temperature for at least 1 to 2 hours until it doubles in size. For better flavor development, you can do a slow rise in the refrigerator for 24 to 72 hours.
What’s the best way to get a crispy crust at home?
Preheat your oven to the highest setting, at least 475F to 500F, with a baking stone or inverted sheet pan inside. The intense heat from a preheated surface is what gives you that crispy bottom.
How thin should I stretch the dough?
For a classic thin crust, stretch it until you can almost see light through the center, leaving a slightly thicker rim for the edge. Use your hands rather than a rolling pin to preserve the air bubbles in the dough.
