Vegetarian Pizza with Smoked Mozzarella & Arugula Pesto

Hello Everybody,

Do you feel the energy in the air lately? I love this early beginning of the Spring. Everything is blooming, trees are white, purple, yellow, pink. I can't wait for the real Spring time when nature truly wakes up. 

 - I know that I have many recipe of pizza on my blog but this one is just a bit different. I was in the mood for something light, but bit spicy, juicy, crunchy..and totally yummy! 

 - I made it a while ago and after I made it, arugula pesto recipes started to bloom all around the food web. Before I forgot, I would like to add that this was also one of the choices for my reader.
So here is the recipe for the pizza:

Ingredients:

dough:

makes 2 medium pizza crusts

• 2 1/2 cups All purpose Flour-without sodium
• 1 Tbs. Salt
• 1/2 tsp. Sugar
• 1 Tbs. Dry Active Yeast
• 1 1/4 cups Luke Warm Water
• 1 Tbs. Olive Oil

Topping for each pizza:

• 8 slices of smoked mozzarella
• 8 slices of Tomatoes
• 1/2 tsp. Red Crushed Pepper

Pesto:

• Handful of Arugula
• 2 Tbs. Olive Oil
• Pinch of sea salt and freshly ground pepper
• 2 Garlic cloves (or more if you like)
• 6 Almonds, unseasoned

Directions:

Dough:

1. In a cup put 1 tbs flour with sugar and dry yeast; add warm water and mix. Allow yeast to activate.
2. Combine flour with salt; stir.
3. Once the yeast is activated put it together with the rest of the flour (w/ salt) and add olive oil.
4. Pour the water in slowly.  (Sometimes if you don't measure the flour (if you eye ball it)  you can put more than enough water. 1 cup to perhaps 1 1/2 would be enough for this amount of flour but you can adjust more or less you will see once your start making the dough.)
5. Try to mix it with the wooden spoon than knead with your hands because you will get the best results.
6. Cover and let it rise for the next 45 minutes in the warmest place in the kitchen.
7. After 45 minutes take the dough out and cut in the half. 
8. Roll it out to the size of your pizza baking sheet.(this is great workout!!!)

Topping:

• Cut the tomatoes and cheese really thin and place it on the side for later use.

Pesto:

• In a food processor put Arugula and all the other ingredients.
• Pulse until everything is combined.

Arrangement:

• Spoon pesto onto the pizza crust that you rolled out.
• Put one slice of tomato, one slice of cheese and so on until everything is gone.
• Preheat the oven on 400 degrees Fahrenheit.
• Bake until the crust is darker on the bottom and cheese getting nice bubbly golden color (About 20-25 minutes). 

Final thought:
 I love tomatoes but on pizza it was not mind blowing. Arugula pesto was pretty satisfying..I am judging here food that I made, tried and wanted to see how this combination will work together. The best thing that pulled flavors was smoked mozzarella and spicy Arugula pesto..Overall I liked this pizza..I could eat it every once in a while, and probably will try without tomatoes next time or at least roast slices for few minutes before I place them on the crust. 

That's it for today..hope you are enjoying your day!!!!
Stay healthy, safe and positive!

Your friend,

Sandra 

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