A few sprigs of Arugula leaves and fresh Mozzarella cheese
How to Make Tomato basil arugula stuffed crust pizza
Roll out the pizza on a well-floured surface. Using a rolling pin, roll the dough over the pin to transfer it to your pizza pan which has been dusted with a little cornmeal or slightly greased with oil (this is to avoid the pizza from sticking).
Slowly stretch the dough using your hands so that it extends a little beyond the rim of the pan.
Place the string cheese with a little gap around the edges of the pan.
Now bring the ends of the dough over the cheese and press it down until it encloses the cheese well. Make sure it's a tight fit. You don't have to crimp/curl, just folding over the cheese should work perfectly fine.
For the topping, use some tomato sauce and spread it all over.
Sprinkle the chopped basil leaves on top of the sauce. Chop some fresh tomatoes, thinly sliced, and spread them all around. Sprinkle some sliced fresh Mozzarella cheese on top.
Bake in a preheated oven at 400-500 degrees F. Mostly it is advisable to keep at your maximum oven heat but the oven can get hot too soon which does not enable even cooking. So 400 degrees F may be preferable. If you have pizza stone, you can place the pizza directly on the stone or use a baking sheet to bake it. At 400 degrees F, it takes 15-20 minutes to bake evenly. At higher heat it might take even less. Make sure to keep an eye at it.
Once done, remove the pizza and then sprinkle the chopped arugula leaves on top. The heat from the pizza and bubbling cheese will wilt the leaves.
Cut them into slices and then serve them hot. You can sprinkle some more vegetarian Parmesan and pepper flakes if you like.
Recipe Courtesy: http://chefinyou.com/
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.