For Garlic Oil – Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set Aside.
Preheat the oven to 500 degrees.
Stretch and top the dough – Roll out pizza doughs into rounds and place on round pizza pans. Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette – Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice and 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens – When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
Ingredients
Directions
For Garlic Oil – Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set Aside.
Preheat the oven to 500 degrees.
Stretch and top the dough – Roll out pizza doughs into rounds and place on round pizza pans. Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette – Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice and 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens – When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
