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About the Dish

  • Whole Wheat Pizza Dough

    Whole Wheat Pizza Dough

  • Cornmeal

    Cornmeal

  • PIAZ Balsamic Onion Relish

    PIAZ Balsamic Onion Relish

  • Gruyere Cheese

    Gruyere Cheese

  • Rosemary

    Rosemary

  • Arugula

    Arugula

  • Pecans

    Pecans

METHOD

1
Heat oven to 425° F. MISE EN PLACE Pick and finely chop 1/2 teaspoon rosemary (save any extra for another use). Remove and discard any heavy arugula stems; cut or tear leaves into bite-size pieces.
2
Pizza dough should be completely thawed but still cold. Open each bag, so that you can easily handle the dough. Spread cornmeal on 1 or 2 heavy baking sheets. Grease your hands with 1/2 teaspoon cooking oil.
3
Remove 1 ball of dough from plastic, and stretch it into a circle 8-10 inches in diameter. The best way to stretch the dough is by holding the top edge with both hands, and rotating the dough rapidly in one direction. Gravity will pull and stretch the dough down, and if you keep it moving you’ll have a nice round circle. Place on baking sheet, and repeat with the second dough ball.
4
Spread 2 tablespoons Balsamic Onion Relish evenly on each pizza dough. Divide gruyere cheese and rosemary between pizzas, sprinkling over dough. Place pizzas in oven, and cook until cheese is melted and crusts are lightly browned on the edges, 12-14 minutes.
5
Remove from oven. Quickly scatter arugula and pecan pieces over pizzas, and drizzle with a total 1 teaspoon olive oil. Taste and adjust seasoning as desired with kosher salt. Slice pizzas into pieces, and enjoy! (Or, if you prefer: Make a side salad of arugula and pecan pieces, toss with olive oil and sprinkle with kosher salt.)