The Arugula Salad Foldover
A rich layer of pesto, goat cheese and mozzarella coat the crust. The honey Dijon dressed arugula, red peppers, olives and oven-roasted tomato lighten up pie.
I know what you’re thinking: “How is this a foldover?” I asked the very same thing. This pizza is sliced into quadrants—Simmzy’s other pies are cut into 8 slices—and each slice is “folded over,” cradling the arugula salad…sort of like a pizza taco.
Chef Justin Lewis starts with an 8 oz. dough ball dusted with semolina flour. The pliable dough easily opens into a 12” round.
A dizzying swirl of fresh pesto coats the crust.
A heavy handful of shredded mozzarella cover the crust. Moist clumps of Drake’s Family Farm goat cheese are scattered on top. When the Simmzy’s team visited the farm, they got to name one of the goats—Cindy!
Into the fire
Justin gives the pie a hard shake to loosen it from the peel right before it goes into fire. The Mugnaini oven hovers around 750-800 degrees.
A moment of rest
After 2 minutes, the pizza is ready. At home, expect this to take 8-10 minutes in a 500 degree open.
Topping it off
What are you waiting for?
Grab a slice, fold it up and eat your pizza!