Pizza with Sun-Dried Tomatoes
- Active Time 20m
- Total Time 1h 55m
Makes one 9-inch pizza
Pumate are the famous sun-dried tomatoes of Apulia, the region tucked into the heel of the Italian boot. Driving along the country roads there, one sees flashes of scarlet on the outsides of many houses. They are plump bunches of Principessa Borghese tomatoes, a variety grown in summer and strung up to dry in the sun throughout the year. Packed in olive oil, they add an intensely sweet tomato flavor to any pizza.
- 3/4 cup coarsely chopped arugula
- 1 tablespoon extra-virgin olive oil
- Salt and coarsely ground pepper
- 1/2 recipe Neapolitan pizza dough, completed through the second rising
- All-purpose flour for dusting
- 1 clove garlic
- 2 fresh plum tomatoes (Roma) , cut into small dice
- 1/4 cup drained oil-packed sun-dried tomatoes, coarsely chopped and oil reserved
- 1/4 pound mozzarella cheese, sliced
- 2 tablespoons freshly grated Italian Parmesan cheese
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.
In a small bowl, stir together the arugula, olive oil, and salt and pepper to taste.
Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.
Pass the garlic clove through a press held over the dough, then rub the garlic evenly over the surface. Top with the fresh and sun-dried tomatoes. Spread the seasoned arugula over the tomatoes and distribute the mozzarella over the top.
Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.
Bake until the edges are golden and crisp, about 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle evenly with the Parmesan, drizzle with the oil reserved from the tomatoes and serve at once.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
287 calories; 14g total fat; 18mg cholesterol; 469mg sodium; 27g carbohydrates; 2g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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