Pizza with toasted walnuts, gorgonzola dolce, and arugula – 13 August 2012

Still trying to use up a mound of most excellent baby wild arugula, I searched my three blogs for past recipes. I found this pizza in 2010. It was delicious, and I was really glad that I had a blog back then so I could find it!

After 1 1/2 minutes pre-cooking the crust: 1 Tbsp olive oil with one clove of minced garlic – brush onto crust; scatter about 3 oz of part-skim mozzarella, grated; spread some red onion, very thinly sliced, on top of the mozz; dot about 2 oz gorgonzola dolce around the pizza (this time I used Italian gorgonzola from Berkeley Bowl); toast a scant 1/2 cup of walnuts, cut in perhaps 6 pcs per walnut half, in a frying pan over medium or lower heat, tossing to turn the walnuts frequently – scatter over the pizza; top with another 2ish oz grated mozz. Bake 6 mins at 500. Meanwhile, stem the 2 cups or so (extremely generous, overflowing 3 x 1/2 cups) of arugula, make a dressing of 1 Tbsp olive oil and 1 tsp balsamic vinegar, and toss the arugula with the dressing – scatter over the cooked pizza.

D chose an Epicuro Primitivo di Manduria (2008) from Trader Joe’s, and we really enjoyed it. Very drinkable wine, and a remarkable value for $4.99.

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