Heirloom Tomato and Arugula Pizza

Happiness is chopping bitter chocolate, pouring obscene amounts of heavy cream, cracking dozens of eggs, fighting a diluge of tears while slicing shallot after shallot, searing a good flank steak… and oh, don’t get me started. Okay, happiness is also slicing fresh heirloom tomatoes.  

No, I do not have heirloom tomatoes growing in my backyard, so there really isn’t a need to become jealous. I did, at one point in my life, but it was at a lower altitude, and with fewer children. I just picked these up from the store, being careful this time not to buy 5 pounds and then choking because I just paid $20 for tomatoes ON SALE. Been there, done that. Instead, I bought just two beautiful tomatoes and vowed to relish them. Because we love a good rustic pizza nearly every week, this is what I did…

Heirloom Tomato and Arugula Pizza

by Stephanie Kunstle

Ingredients:

Crust

• 3/4 c warm water
• 1 1/2 tsp yeast
• 2 Tbsp. extra virgin olive oil
• 1 tsp. sugar
• 1/2 tsp. salt
• 3/4 tsp. dried basil
• 3/4 tsp. dried oregano
• 1/4 tsp. dried rosemary leaves, crushed
• 1/2 tsp. dried parsley
• 2 c unbleached wheat flour

Toppings

• olive oil for drizzling
• sprinkling of raw polenta
• 8 oz. (about 213 g.) unsalted tomato sauce
• 3/4 tsp. dried basil
• 3/4 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/2 tsp. sugar
• salt and pepper to taste
• almost 1 lb. mozzarella (380 g), shredded
• parmesano reggiano
• 2 large heirloom tomatoes
• 2 large handfuls of arugula leaves

Preparation:

1. In a standing mixer fitted with dough hook, or a large bowl, pour in warm water and sprinkle in yeast. Mix well with a wire wisk- tiny bubbles will form.
2. Add oil, sugar, salt, herbs, and combine.
3. Add flour, and knead until a smooth, elastic dough forms. Add more flour one tablespoon at a time if the dough is too sticky to handle.
4. Swirl a bit of olive oil into the bowl, and put the ball of dough in. Cover with plastic, and let it rise for a half an hour or so (or just skip this step entirely, if you are in a rush or prefer NY style thin crust).
5. Punch dough down, and roll/toss to fit a large cookie sheet or pizza stone.
6. If you use a cookie sheet, as I do, oil it with olive oil first, then sprinkle raw polenta all over, then press the dough in.
7. Combine tomato sauce, basil, oregano, parsley, sugar, salt and pepper to taste. Spread over the dough, leaving just about 1 inch around the edge.
8. Sprinkle with mozzarella, and some grated parmesano reggiano.
9. Slice tomatoes and spread evenly over the top of the pizza.
10. Bake at 425 F for 15 minutes, until crust is just becoming golden.
11. Sprinkle pizza with arugula leaves, and drizzle with a bit of extra virgin olive oil, and a few cracks of salt and pepper.
12. Serve in big slices and enjoy!