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BUFFALO MOZZARELLA ARUGULA & OLIVE PIZZA

BUFFALO-MOZZARELLA-ARUGULA-&-OLIVE-PIZZA

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DELICIOUS

Description

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 creamer 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.

Pizzas don’t get better than this one. Delizioso xxx Chef MM

BUFFALO MOZZARELLA ARUGULA & OLIVE PIZZA






US (Imperial)


Print Ingredients

1 recipe HOMEMADE PIZZA DOUGH

2 balls soft buffalo mozerella

1 cup Kalamata olives

1 bag fresh arugala

Coarse Salt and Black Pepper

Good olive oil



Instructions

Preheat to 500 degrees F

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 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 or Teflon lined cookie 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 cheese.

Scatter with fresh arugula and season with salt and pepper and drizzle with good olive oil.

MAKES 4 PIZZAS





EU (Metric)


Print Ingredients

1 recipe HOMEMADE PIZZA DOUGH

2 balls soft buffalo mozerella

1 cup Kalamata olives

1 bag fresh arugala

Coarse Salt and Black Pepper

Good olive oil



Instructions

Preheat to 260 degrees C.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 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 or Teflon lined cookie 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 cheese.

Scatter with fresh arugula and season with salt and pepper and drizzle with good olive oil.

MAKES 4 PIZZAS




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