Summer Squash-and-Arugula Pizza with Fontina Cheese
- One portion Perfect Neapolitan Pizza Dough
- Grated Parmigiano-Reggiano cheese, for sprinkling
- 3/4 cup shredded Fontina cheese
- 2 ounces thinly sliced summer squash (about 1/2 small squash)
- 1 teaspoon chopped rosemary
- 1 or 2 chopped Calabrian red chiles
- 1/2 cup arugula leaves
- Set a pizza stone on a rack in the top third of the oven.
- Preheat the oven to 500 for at least 45 minutes.
- Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
- Working on a floured surface and using your fingers, press and stretch the dough out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
- Transfer the dough to a lightly floured pizza peel.
- Spread the Parmigiano-Reggiano and Fontina cheeses onto the dough, making sure to leave a 1-inch border around the edge, and top with the squash, rosemary and chiles.
- Turn the oven to broil for 5 minutes, then return it to 500.
- Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
- Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
- Top the pizza with the arugula before serving.
portion, cheese, cheese, summer, rosemary, calabrian red chiles, arugula
Taken from www.foodandwine.com/recipes/summer-squash-and-arugula-pizza-with-fontina-cheese (may not work)