Ingredients:
Instructions:
Preheat oven to 500 degrees.
To prepare the olive-tomato mixture:
In a bowl, combine the tomatoes, olives, olive oil and vinegar. Season with salt and pepper. Set aside and drain off excess liquid before using.
To prepare the basil puree:
Bring a small pot of water to a boil. Blanch the basil by dropping into the boiling water, then shock it by immediately dipping it into a bowl of ice-cold water. Squeeze out excess water. In a blender, combine the basil with the olive oil and blend until smooth. Shock over a bowl of ice again. Season with salt and pepper. Set aside.
To assemble the pizza:
On a floured surface, roll out 1 ball of dough. Transfer to a pizza pan (or, if you are cooking on a pizza stone, a peel). Brush with 1 tablespoon olive oil. Layer with half the mozzarella, then half the drained olive-tomato mixture. Season with salt and pepper and bake until crust is cooked and cheese is bubbly and lightly browned, 10 to 15 minutes. Drizzle with 3 to 4 tablespoons basil puree. Cover with half the arugula. Top with half the Parmesan cheese and 1 tablespoon olive oil. Repeat the process, using the remaining ingredients, to make the second pizza.
Notes:
Total time listed above does not include overnight resting time (at least 8 hours) for pizza dough.
See link below for dough recipe.
Nutrition:
Per serving: 262 calories (percent of calories from fat, 60), 5 grams protein, 22 grams carbohydrates, 2 grams fiber, 18 grams fat (3 grams saturated), 6 milligrams cholesterol, 188 milligrams sodium.