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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 leaves (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
• Stretch each dough ball 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.) • Transfer to baking sheet(s).
4
• Spread half of relish on each round. • Divide Gruyere and rosemary between pizzas. • Place 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 1/2 teaspoon olive oil. Taste and adjust seasoning as desired with kosher salt. • Slice pizzas, and enjoy! Note: If you prefer, you can make a side salad of arugula and pecan pieces, toss with olive oil and sprinkle with kosher salt.