Pizza with arugula and mozzarella pt 2

Yield: 1 servings

Measure Ingredient
\N \N See part 1

Do not roll your dough out. Don't worry if your pizza isn't perfectly round; there's much to be said for rusticity. If your pizza doesn't have much of a rim, use your fingertips to crimp the dough and build a small one around the circumference; this is called the cornicione. If your pizza dough has a tear in it, transplant a small piece of dough, smoothing it in.

Run a wide spatula under the pizza to make sure you'll be able to move it easily off the surface later; add extra flour underneath if it's sticking.

Repeat this process until all 4 pizzas are shaped.

Place towels loosely over the pizzas as soon as they're shaped. Let each pizza rest for at least 10 minutes and up to 60 minutes before cooking. The pizzas should puff very slightly.

Converted by MC_Buster.

Per serving: 468 Calories (kcal); 13g Total Fat; (26% calories from fat); 13g Protein; 72g Carbohydrate; 17mg Cholesterol; 540mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0032 Converted by MM_Buster v2.0n.

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