*This* is my go-to pizza recipe. Anthony and I love everything about it. It has a super-thin, crispy, crust which refuses to buckle even when topped and baked. It’s that kind of a guy; independent, strong-willed, and impressively (and surprisingly) brawny despite its waif-like physique.
Much like the thin crust, the toppings are also kept light, to ensure that you can easily polish off an entire pizza without feeling guilty nor sluggish. Now that’s my kind of pizza: more is more.
Each of the ingredients has something truly wonderful to say, and they certainly aren’t shy to make themselves known. Somehow, however, the array of strong characters manage to share the pizza-limelight, and they work together in complete harmony. The peppery arugula, the sharp parmesan and aged cheddar, the crispy crust, and the modest amount of sauce all join forces to provide the diner with a pizza-experience like no other.
We found inspiration for this pizza whilst watching The Best Thing I Ever Ate on the Food Network. As Ted Allan reminisced about a pizza similar to this one, I coaxed the, momentarily lazy, hamster back onto his wheel and got thinking. Soon thereafter, we were eating the best pizza we ever ate.
Yield: 2 thin-crust pizzas
One batch of Thin Crust pizza dough
One small can ready-made pizza sauce (213 ml) (I have alternatively used my own, homemade, marinara sauce: also supremely delish)
1 cup aged cheddar cheese, grated
One 142 g (5 oz) pack of baby arugula (I used PC Organic)
Parmesan cheese shavings (I use a vegetable peeler to make thin strips)
A small amount of extra virgin olive oil, to grease the pizza pan and to drizzle on top of the finished pizza
Freshly cracked black pepper
1. Prepare the pizza dough: steps 1-7.
2. After the 500 degree, 5-minute, pre-bake, remove the crust from the oven and turn the oven down to 425 degrees.
3. Divide the pizza sauce between the two crusts. Spread it around to ensure a thin, but even coating. Leave a 1/2 inch border around the edge of the crust.
4. Sprinkle 1/2 cup of grated aged cheddar cheese on each pizza. The idea is to not have too much cheese, so be somewhat modest here.
5. Return the sauced and cheesed pizzas to the oven and bake for another 13-15 minutes; until the outer crust is golden brown and the cheese is melted and bubbly.
6. Transfer your pizzas to a wooden cutting board and pile ’em up with fresh baby arugula. It’ll wilt a bit, so don’t by shy to pile it fairly high.
7. Finish the pizzas with parmesan shavings, a light drizzle of extra virgin olive oil, and freshly-cracked black pepper.
8. Slice and enjoy!