Saturday night is always pizza night in the Mayo house. And this pizza is my all-time favorite.
Buffalo mozzarella or Mozzarella di Bufala in Italian is a mozzarella made from the milk of domestic water buffalo.
It is a fresh, soft, semi-elastic textured cheese that is richer and silkier than other mozzarellas.
It is like cheese royalty. You can taste the luxurious, velvety, creaminess.
I’ve added it to this pizza and balanced it with some mustardy arugula and briny Kalamata olives.
And my go-to homemade pizza dough recipe creates a crispy and crunchy crust every time.
Pizzas don’t get better than this one. Dust it with some red pepper flakes. It couldn’t be easier. And it is a great option for vegetarians.
Delizioso xxx MM
Buffalo Mozzarella Arugula & Olive Pizza
Ingredients
- 1 recipe HOMEMADE PIZZA DOUGH
- 2 balls of soft buffalo mozzarella
- 1 cup Kalamata olives
- 1 bag fresh arugula
- Coarse Salt and Black Pepper
- Good olive oil
Instructions
Preheat to 500 F/260 C
Position 1 oven rack in the center and the 2nd rack on the bottom
Divide the dough into 4 rounds. Place on a baking sheet and cover with plastic wrap. Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling into a circle, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.
Place the dough on a pizza stone or lightly greased baking sheet. Top with fresh mozzarella and olives (halved). Drizzle with olive oil.
Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted and browned on top. About 10-15 minutes for one pizza on the bottom rack or 15-20 minutes for 2 pizzas on the bottom & middle rack.
Dot with some more fresh mozzarella and cook for a further 5 minutes to melt the cheese. Scatter with fresh arugula and season with salt and pepper and drizzle with good olive oil.
MAKES 4 PIZZAS
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