Simple, yet delicious! A homemade pizza crust topped with olive oil, marinated roma tomatoes, loads of roasted garlic, goat cheese, chopped fresh mint and arugula.

Bucci's Insalata Pizza

Pizza Crust:
2 1/2 teaspoons active dry yeast
Pinch granulated sugar
1 cup warm water
2 1/2 cups all-purpose flour
1/2 teaspoon salt

 

Toppings:
5 to 6 medium California roma tomatoes, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 head garlic, roasted and chopped
1/2 cup goat cheese
1 tablespoon chopped fresh mint
1/2 cup chopped arugula

1. Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl. Cover with plastic and let rise 1 1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.
2. Marinate tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1 to 2 hours.
3. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese.
4. Bake at 500°F (230°C) in a pizza oven for 10 minutes, or until crust is golden brown.
5. Remove from oven and sprinkle with mint and arugula.
6. Cut into desired number of slices and serve at once.

Makes 6 servings.

Recipe provided courtesy of the California Tomato Commission.