Golfo di Napoli Fresh Mozzarella, Arugula, and Kalamata Olive Pizza
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(*Included in bundle)
Kalamata Vinaigrette:
• 2 tablespoons pitted kalamata olives*
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove minced
• ½ teaspoon fresh thyme leaves
• 2 tablespoons pitted kalamata olives*
• 1 package Feel Good Dough*
• 2 cups arugula*
• 1 jar (16 ounces) Carfagna’s pizza sauce*
• 1 – 8 ounce Golfo di Napoli fresh mozzarella ball, sliced*
To make the dressing, finely chop the olives and then transfer to a small bowl. Whisk in the oil, vinegar, garlic, and thyme. Season with freshly ground pepper. Set aside.
Preheat oven to 425°F. Slice the olives into rounds and set aside. Stretch dough onto a pizza pan or baking sheet. Bake the crust for 10 minutes (thin) or 12 minutes (thicker).
Meanwhile, toss the arugula with the vinaigrette. Remove pizza crust from oven and spoon 1 – 2 cups of pizza sauce (depending on how sauce-y you like it) over the top of the pizza and then top with sliced mozzarella and olives. Add back to the oven for 3-5 minutes or until the mozzarella begins to melt.
Remove from heat add the arugula salad, slice, and serve. Yields 6-8 slices
Checkout within 6 hours for delivery on 12/1.

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