I rediscovered this pizza while searching last week for good arugula recipes, so we would use up the “pillow” of baby arugula we bought at the Bowl last weekend. I had an arugula salad (a large version of 1 cup baby arugula tossed in a mixture of 1 tsp olive oil, 1/3 tsp balsamic vinegar, S&P) for lunch, once I sorted out and tucked away all the leaves I could use on the pizza.
Pizza starts with 1/2 recipe Chez Panisse Calzone crust, pressed into roughly a circle, and baked at 500 degrees for 1 1/2 minutes. I then brushed with garlic oil: 1 Tbsp olive oil that has sat with minced garlic in it – 1 clove – though the “1 clove” of garlic I used this time was a pretty impressive size. After the garlic oil, I tossed on more than half of about 4oz (last time was 5 oz) grated part-skim mozzarella, then spread over that one shallot, sliced extremely thin (recipe calls for red onion). Then 2 oz of gorgonzola dolcelatte (from the Cheese Board: Galbani, which used to be the brand Precious) broken up and dotted on, and a scant half cup of walnuts (cut into something like sixths and toasted over low-med heat for a long time, turning over constantly) was spread about. This was topped with the remainder of the mozzarella, and baked at 500 degrees for 6 more minutes on my pizza stone.
[added 170304!: stem 2cups or so arugula (was very generous 3 x 1/2 cup) and toss with 1 Tbsp olive oil and 1 tsp balsamic vinegar. Spread over the cooked pizza.]
D brought up a wine from Trader Joe’s that we haven’t had before. It seemed somewhat rough at first (though with a good taste) but he decanted it and let it get a bunch of air, and it tasted quite good. It’s a Bordeaux Superieur from Chateau Haut-Sorillon, 2010, and cost $7.99 at TJ’s.