Pizza With Dough From Nyt Sam Sefton

• 1 12-inch round of pizza dough, stretched (see recipe)
• 2 3/4 ounces fresh mozzarella
• Extra-virgin olive oil
• Kosher salt
• 1/2 ounce Parmesan, finely grated
• 2 handfuls baby arugula
• Half a lemon, juiced

1. 1.
2. Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
3. 2.
4. Break the mozzarella into small pieces and place them gently on the stretched dough.
5. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
6. 3.
7. Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
8. 4.
9. Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.
10. 5.
11. When the pizza is done, put the dressed greens on top of the pie and serve immediately.

pizza, mozzarella, extravirgin olive oil, kosher salt, parmesan, arugula

Taken from www.epicurious.com/recipes/member/views/pizza-with-dough-from-nyt-sam-sefton-52805941 (may not work)