Arugula and Tomato Pizza
1 (8-ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sugar
1 ball pizza dough
¾ cup flour
1 tablespoon cornmeal
1 cup shredded mozzarella cheese (“Mom” prefers organic)
1 cup arugula
1 medium Roma tomato, sliced
Preheat the oven to 475°F. In a small pot over medium heat, add the tomato sauce, oregano, thyme, and sugar, and bring to a simmer. Remove from the heat and allow to cool slightly.
Place the pizza dough into a lightly oiled bowl and allow to rise until doubled, about 45 minutes. Dust a clean counter with the flour. Turn the dough out onto the dusted surface and flatten with your hands. Dust a rolling pin and roll the dough into a 12- to 14-inch circle. Sprinkle the cornmeal on a pizza pan or baking sheet before placing the shaped dough on top. Allow the dough to rest for 10 minutes. Spread ½ cup of the tomato sauce mixture on the dough, leaving 1 inch at the edge for the crust. Pinch the edge of the dough to form the crust. Evenly sprinkle on the cheese, and top with the arugula and tomato slices.
Bake for 10 to 15 minutes, or until the crust is golden and the cheese has melted. Allow to cool for 5 minutes before slicing and serving.
*Recipe and image courtesy of The Leafy Greens Cookbook.*