Goat Cheese & Arugula Pizza
An arugula and basil salad tops this meatless pizza that's baked with fresh goat cheese and slivers of red onion.
Sauce:
1 can (28 oz.) Contadina® Crushed Tomatoes
4 tsp. minced garlic
Pizzas:
All-purpose flour
2 balls (1 lb. each) refrigerated pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas
3 cups shredded mozzarella cheese
8 oz. fresh goat cheese, crumbled (about 2 cups)
1/2 cup thinly sliced red onion
4 cups baby arugula
1 cup thinly sliced fresh basil leaves
1 1/2 tsp. balsamic vinegar
1 1/2 tsp. olive oil
Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.
Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.
Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella, goat cheese and red onion.
Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Toss arugula and basil with vinegar and oil. Top pizzas with arugula mixture.
TIPS: