Arugala Mozzarella, Meatballs and Roasted Tomatos

pizza 4

Making your own pizza can sound like a daunting task and with a passable slice on just about every corner, why would you? Well, maybe because it’s awesome? Plus, you choose your own toppings, save a bunch of money and can keep it healthy without sacrificing taste. The pizza I made had a whole wheat crust and was topped with mozzarella, fresh arugala, roasted heirloom tomatoes, onions, garlic and purple and green peppers. I don’t think it’s a stretch to say it was fantastic.
In order to make the dough, I went with a slightly modified version of a whole wheat pizza dough recipe from, which used half whole wheat flour and not a whole lot else. For toppings, I think you could make a really good pizza based on whatever you happen to have around, but there are any number of ways you can go. Just cheese is good. Anything really. I went more complicated and gourmet (I guess) and topped it with a variety of things I had in the house.
Ingredients for pizza dough:
Directions: I made this pizza without the aid of a food processor, pizza stone or rolling pin. Am I just magical? No, just moderately resrouceful. Just add all the flour, yeast, salt and sugar to a large mixing bowl and work together until the ingredients are well mixed. Then add the water and oil into the mixture. As the eatingwell directions say, if the dough is too sticky add flour. If it’s too dry, add more warm water. The directions say to process for about a minute to knead the dough, if you’re not using a food processor like me, you should knead the dough for 5-10 minutes in order to work it into a good ball of dough. Place the dough on a lightly floured surface like a cutting board and cover with a piece of wax paper, plastic wrap or tin foil that has been sprayed with cooking spray.

After letting the dough rest for 20 minutes (directions say 10-20, but go for 20) and then roll with your rolling pin into whatever shape you want. Wait, you don’t have a rolling pin either? Well, well, well. Hopefully you’re a big fan of beer instead, cause you, like me, can simply use a beer bottle instead. In lieu of a rolling pin, I was able to form a decent pizza by using a fine Yuengling bottle.
Next, preheat the oven to 500 degrees and once your dough is ready to go, place it on your pizza stone, or in my case, an upside down baking sheet and begin topping (suggestions to follow). Once the pizza is topped, place it in the oven for 10-15 minutes or until the bottom of the crust is crispy. Then, enjoy.
As for the toppings, first I started with some roasted tomatoes to go with my mozzarella base.
Directions for the Roasted Tomatoes
Directions: Preheat the oven to 400 degrees. Coat the tomatoes with a drizzle of olive oil, salt and pepper. Place the quartered tomatoes into a baking dish and cook for 15-20 minutes.
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