I was eating pizza with my husband, son and father-in-law about a year and a half ago when I realized that I was witnessing a competitive eating event. All three of them were devouring pizza at an impressive (insane?) rate while simultaneously eyeing the remaining slices. I could tell they were gauging when the others might finish their current slice, even my then four year old boy. It was obviously genetic.
I am not involved in this competition. I like pizza but it wouldn't even make it into my top twenty favorite foods. This is convenient on pizza night as I can act as a spectator.
When we make pizza at home we let everyone make their own which is more relaxing, no competitive eating necessary that way. Lately I have been replicating a pizza I had at Marjorie, a great little restaurant in Capitol Hill that I wrote about in my last post.
The pizza has garlic confit, smoked mozzarella, fontina and parmigiano reggiano. After it comes out of the oven I pile arugula on top. I love fresh and cooked things together and this pizza delivers that contrast. It is my current favorite. I strong armed my mom into eating a slice too who seemed to like it but she probably wouldn't tell me if she didn't. All I can say is that she finished the entire slice without setting it down, once I convinced her to eat it with the arugula on top.
For the dough I used the barefoot contessa's recipe after enjoying pizza night at a friend's house who had used Ina's recipe. It is a great pizza and Ina has an alternative white pizza with Arugula that I am planning to try as well.
On my second iteration of using Ina's pizza dough recipe, I replaced a small amount of the all-purpose flour for semolina flour which gave it a grainy texture. I liked it but my husband preferred the original so depending on your preference you may sub in 1/2 to 1 cup of semolina flour for all-purpose in Ina's recipe.
Pizza Bianca - Smoked Mozzarella, Fontina, Parmigiano Reggiano, Garlic Confit with Arugula
1 ball of dough from Ina Garten's recipe (she has you split the dough into 6 balls at the end)
2 cloves garlic confit (optional excessiveness)
scant 1/4 cup grated smoked mozzarella
1/4 cup grated fontina
1/4 cup grated parmigiano reggiano
1 1/2 cups arugula
Pre-heat the oven to 500 degrees.
Wash the arugula and spin it dry. Break off any thick stems and discard. Set aside.
Roll out your dough on a baking sheet or cookie tray to less than 1/4 inch thick.
If you are using the garlic confit, mash it up and spread it over the rolled out dough. Then sprinkle the fontina, parmigiano reggiano and smoked mozzarella evenly over the pizza.
Put the pizza in the oven until the cheese is bubbling and starting to brown and the crust is crisp.
Remove from the oven, cut into 4 slices and transfer to a plate. Pile the arugula on top and serve.