Arugula and Gruyere Pizza

Today we picked up our first CSA share -- so exciting! In our basket were such goodies as Swiss chard, radishes, strawberries, and armfuls of greens. The Swiss chard went into a frittata, the strawberries were quickly gobbled, and of course I made a huge salad with the greens. But I decided that a single frittata and a salad was simply not going to feed us all, so I whipped up this pizza at the last minute, and ohhh man.

So without further ado, I bring you...



Arugula and Gruyere Pizza

pizza dough
olive oil
2-3 ounces Gruyere cheese, grated
a handful of baby arugula
about 1/4 of a small yellow onion, thinly sliced
a dash of Borsari seasoning (or just sea salt and pepper)
cornmeal for the pizza peel

Preheat oven to 500 degrees. While the oven is preheating, saute the onions in olive oil over medium heat, until soft and just starting to brown. Take off heat and set aside.

Roll out pizza dough (I use the olive oil dough from Artisan Bread in Five Minutes a Day, but any pizza dough will do) into a large circle. Dust a pizza peel liberally with corn meal. Put the pizza crust on the peel and quickly add the toppings (wait until the oven is preheated to start assembling the pizza).

Brush the crust with olive oil, then add a layer of the grated cheese. Arrange the arugula leaves around the pizza, and then add the onions as evenly as possible. Top with the rest of the cheese, and a dash of Borsari seasoning (or just sea salt and pepper). Slide onto a baking stone in the preheated oven, and bake for about 8 minutes. (If you don't have a baking stone, you can just make the pizza on a cookie sheet -- with either parchment paper or a silicon mat underneath -- and dispense with the pizza peel and cornmeal.)



Heavenly. Not your typical pizza at all, but absolutely delicious.