Tomato sauce, Gouda, and mozzarella with sun-dried tomatoes and black olives. Fresh arugula after baking. Inspired by Viola from the Da Grasso menu.
Ingredients
Preparation
- 1
Drain the sun-dried tomatoes and olives, wash and dry the arugula.
Drain the oil-packed sun-dried tomatoes and cut into short strips. Long, stringy pieces can dislodge toppings when slicing. Add the arugula at the end.
- 2
Spread 80 g tomato sauce on the dough from a 250 g ball, leaving the rim free.
- 3
Spread the measured toppings on the dough before baking: mozzarella and Gouda, sun-dried tomatoes, black olives, oregano.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
After removing, add arugula.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
