We are lucky enough to have a pizza oven in our back yard that we normally fire up once a week for our wood burning pizza fix. I adore good pizza of any description, but I do like to play around with toppings to come up with some new favorites fairly regularly. Marinara pizza, which is simply pizza dough topped with some good quality tomatoes, and thinly sliced garlic without cheese, has always been one of my favorite pizzas. I played around with this traditional Italian pizza by simply adding fresh peppery arugula and shaved Parmesan cheese and really loved both the flavor and texture. This is a great pizza option for those who love pizza but are looking to make healthier eating options, and you really do not miss the absence of cheese. I love this pizza drizzled with a little spicy olive oil before serving, but we do like to add a little heat to our pizzas.
Deborah Mele 2011
- 2 Balls Pizza Dough (About 8 Ounces)
- 2 Cups Quick Tomato Sauce
- 2 Cloves Garlic, Peeled And Finely Sliced
- 4 Tablespoons Olive Oil
- 4 Cups Fresh Washed And Dried Arugula
- 1/2 Cup Shaved Parmesan Cheese
- Preheat oven to 500 degrees F.
- If using a pizza stone, let heat for at least 20 minutes.
- On a lightly floured surface, roll out one of the dough balls into a 12 inch circle.
- Place the rolled dough onto a pizza peel or baking sheet lightly sprinkled with cornmeal.
- Spread one cup of the sauce across the top of the pizza, leaving a one inch border all around the edge.
- Spread half the garlic cloves on top of the sauce and drizzle with the olive oil.
- Bake for 10 to 15 minutes, or until it is bubbly and brown.
- Top immediately with the arugula and shaved Parmesan cheese and serve.
- Prepare the second pizza in the same manner.