Spring

Speck + Arugula Pizza

May  1, 2013
Author Notes

Excerpted from Twenty-Dollar, Twenty-Minute Meals
Copyright 2013 by Caroline Wright
Used by permission of Workman Publishing Co., Inc. New York
All Rights Reserved —Caroline Wright

  • Serves 4
Ingredients
  • Cornmeal, for dusting
  • 1 pound pizza dough
  • 2 medium tomatoes, cored and crushed
  • 6 ounces fresh mozzarella cheese, pulled apart
  • Just before serving, scatter with 2 cups baby arugula and 3 ounces thinly sliced speck
  • Olive oil, for serving
  • Sea salt, for serving
In This Recipe
Directions
  1. Preheat the oven to 475°F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes.
  2. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about 1?4 inch thick. Scatter it with toppings. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Before serving, add the remaining fresh ingredients, a ?drizzle of olive oil, and a sprinkle of sea salt.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.