Blog Post

Truffle and Arugula Pizza Recipe

Neapolitan pizza dough

Topping, enough for garnishing one pizza pie:

  • 4 ounces fresh mozzarella cheese, cut in cubes
  • 4 slices of Italian fontina cheese
  • 1-2 tablespoons parmesan cheese, shredded
  • 1 handful of fresh arugula leaves
  • Truffle oil
  • Optional: 3 slices of prosciutto

Garnish with the mozzarella and fontina cheeses and place in the 650° to 750° oven. Give the pizza a quick turn with the pizza turner after about 1.5 minutes and then slide out of the oven when ready, about another minute and a half.

When the pizza comes out of the oven piping hot, sprinkle the parmesan cheese, add the truffle oil, and sprinkle a handful of fresh arugula on top. Optional: add prosciutto slices.

Buon appetito from Los Angeles Ovenworks!

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