Niçoise Arugula Pizza

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By: The Homemakers Test Kitchen

If using fresh mozzarella, drain it first by weighing it down with a plate until the excess moisture is pressed out of the cheese.

Ingredients

1-1/2 lbs (750 g) pizza dough

1/3 cup (75 mL) pitted black olive

2 tbsp (30 mL) extra-virgin olive oil

6 anchovy fillets

2 cloves garlic, smashed

1 tbsp (15 mL) cornmeal

Hot pepper flakes

1 can (170 g) tuna, drained

1-1/4 cups (300 mL) mozzarella

1/4 tsp (1 mL) pepper

Handful arugula leaves

Preparation

Shape pizza dough into ball by pulling sides downward and folding into bottom centre. Let rest for 20 minutes.

Meanwhile, in small bowl of food processor, purée olives, oil, anchovies and garlic.

On lightly floured surface, shape dough into 14-inch/35 cm round or 16- x 12-inch/40 x 30 cm rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges, or use a rolling pin. Sprinkle pan with cornmeal; lay dough in pan.

Spread olive mixture over dough; sprinkle with hot pepper flakes to taste. Break up tuna into small pieces; arrange on pizza and sprinkle with cheese and pepper.

Bake on lower rack in 425F/220C oven until bottom of crust is nicely browned, about 17 minutes in convection oven and 20 minutes in conventional oven. Top with arugula.

Makes 8 slices.

Serving(s): 8

Nutritional Information
Per slice: about
Calories	390
Protein	17 g
Fat (total)	14 g
Sat. Fat	5 g
Carbohydrate	50 g
Fibre	2 g
Cholesterol	28 mg
Sodium	768 mg
Calcium	15 % RDI
Iron	22 % RDI
Vitamin A	7 % RDI
Vitamin C	3 % RDI
Folate	18 % RDI

Also in this menu:

6 easy pizzas

Source

Homemakers Magazine: April 2006

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