Aaaannnnd maybe I'm a liar. Well...not totally. There are dishes that I crave. So good I can't stop thinking about them. This is where my head was at over the weekend. I was craving pizza. But not just any pizza. I wanted The Burrata Pie from Pit Fire Pizza. The great part is that it's just down the street. The not-so-great part is that it's a luxury to go out to dinner. Being
I remember the first time I had the Burrata Pie. I read the description and was fascinated by the use of arugula. I thought it would be similar to a spinach pizza. Nope. Not even. The arugula goes on top of the pizza after it's taken out of the oven. So it's still crisp. A touch cool. The perfect foil for the warmth radiating from the crust and melted cheese. I tried to be dainty that night and refrain from eating the whole thing. I failed. Miserably.
I cheated a little bit. I stopped at Trader Joe's after work and picked up their pizza dough instead of making it myself. It was a matter of whether I wanted to have dinner at 9 pm or 10:30 pm. I opted for the earlier. With a bag of herb dough in my hand, I decided I wasn't going to try to make it exactly like Pitfire. That would only bring disappointment, since I had the taste in my mouth just thinking about it. I bought fresh mozzarella instead of burrata and arugula. It is my current obsession of the vegetable world. CANNOT get enough. Instead of hazelnuts, I opted for walnuts and happily had roasted red pepper pesto at home.
Let me tell you...I tried to be dainty and not eat the whole thing. I failed again. Miserably.
Fresh Mozzarella and Arugula Pizza
(loosely based on the Burrata Pie from Pitfire Pizza)
Pizza dough (homemade or store bought)
Walnuts, about 3 tablespoons
Arugula, about 1-1 1/2 cups
Pour yourself a glass of wine. Preheat oven at 400 degrees. Let the dough rest for about 20 minutes on a floured board. I used half to make a pizza for one (or two). Save the rest for breadsticks or as I made the next day, stromboli! Roll the dough out and place on baking sheet. I baked the crust alone for about 8 minutes, then took it out of the oven and topped it with about 2 tablespoons pesto, sliced fresh mozzarella and crushed walnuts. Bake for about 16 minutes. In a bowl, add arugula with a drizzle of olive oil. Toss to coat lightly. Top pizza with arugula when you take it out of the oven and sprinkle with more walnuts. Cut, pour another glass of wine, sit and eat. Try not to eat the whole thing.