Pan Pizza With Arugula, Garlic and Onions

  • 6 Tbsp. extra virgin olive oil
  • About 3 cups all purpose flour
  • 1 1/2 tsp Kosher salt
  • 1 cup warm water
  • 2 1/4 tsp. (1 packet) instant yeast
  • 1 1/2 tsp. sugar
  • 3 cups arugula or spinach
  • 1 cup onions-sliced thinly
  • 4 cloves garlic-sliced thinly
  • 1 1/2 cups shredded Mozzarella
  • As needed more olive oil, salt and black pepper

Add three Tbsp. of the olive oil to each of the two cake pans, spread to coat the bottom and sides evenly, reserve.

Mix the dough by mixing the salt into the flour thoroughly. In a separate bowl, combine the water, yeast, and sugar, whisking smooth. Add the flour and salt mixture to the water and mix until a dough forms. Turn out onto a table and knead for 5-10 minutes until smooth. Use a dusting of more flour on the table as needed. When smooth, divide the dough equally into two portions and round up. Coat the entire surface of each dough ball with a light film of oil and place each in its oiled cake pan. Flatten as much as possible, cover with plastic wrap or top with a lid and either place in a warm area for about 30 minutes or let rise slowly in the refrigerator overnight.

Meanwhile, in a hot saute pan with more olive oil, quickly wilt the arugula, seasoning with salt and pepper and remove from the pan. In the same pan with more oil, saute the onions until softened, seasoning with salt and pepper. Reserve for topping the pizza.

After the dough is very well risen, uncover and use your fingertips pressing down evenly over the surface of the dough to evenly fill up the whole pan. Let this pan sit in a warm place covered for about 30 minutes or until very puffy. Meanwhile, preheat the oven to 500°F. Drizzle the surface of each pizza with more olive oil,leaving just a 1/2” border with no oil or toppings. Evenly spread the the garlic slices over, and season lightly with salt and pepper. Divide the cheese evenly over the top and add the arugula and onions. Bake on the lowest rack of your oven for about 12 minutes or until the top is bubbly and the bottom crust is deep golden. Let cool briefly, remove from the pan, slice and serve. Recipe makes two 9" round cake pans. Enjoy!

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