MARINARA, MOZZARELLA, ARUGULA & LEMON PIZZA

 

INGREDIENTS {SERVES 4}
 
1 recipe Pizza Dough
2 cups tomato purée (straight from a jar, or
whole tomatoes from a 28 oz. can, puréed)
1 clove garlic, smashed
1 teaspoon dried oregano
1 teaspoon tomato paste
½ teaspoon salt (Note: taste the purée
before adding, particularly if it was
processed with salt)
Ground black pepper
¼ teaspoon red pepper flakes (optional)
2 cups shredded mozzarella cheese
½ cup grated Parmigiano-Reggiano
Optional but really nice:
½ bunch (about 2 cups) arugula,
cleaned and dried
½ lemon
A drizzle of olive oil

RECIPE
Pour the tomato purée into a medium-size saucepan and heat over medium heat. Add the garlic, oregano, and tomato paste. Stir to make sure the paste has been absorbed into the puree.

Bring up to a boil (this helps sauce reduce a bit), then lower the heat and stir to make sure the sauce is not sticking. The sauce can be ready in 15 minutes or can simmer for longer, up to ½ hour. It will reduce by about one-fourth, which gives you at least ¾ cup of purée per pizza.

Taste for salt and season accordingly, and add the black pepper and/or red pepper flakes. Remove the garlic clove.

Ladle the sauce into the middle of dough circle, and with a rubber spatula, spread until the surface is completely covered. Place the mozzarella (1 cup per 12 inch pizza) on top of the sauce. Remember, the cheese will spread as it melts in the oven, so don’t worry if it seems as if your pizza is not amply covered with cheese.

Place in a preheated 500°F oven and bake as directed for the pizza dough (see details in preceding recipe). When the pizza is done, garnish it with the Parmigiano-Reggiano and the arugula (if using). Squeeze the lemon all over the greens and/or drizzle with olive oil if you wish.

Nutrition Info per serving: 
563 calories.
14g total fat.
6g saturated fat.
26mg cholesterol.
918mg sodium.
85g carbohydrates.
6g fiber. 24g protein.