Gallery: Top This: Arugula Salad Foldover (à la Simmzy's)

The Arugula Salad Foldover
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.

Dough time
Dough time

Chef Justin Lewis starts with an 8 oz. dough ball dusted with semolina flour. The pliable dough easily opens into a 12” round.

Pesto squeeze
Pesto squeeze

A dizzying swirl of fresh pesto coats the crust.

Gettin' cheesy
Gettin' cheesy

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
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
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
Topping it off

Slice the pie into quadrants. In a separate bowl, toss a handful of arugula with honey Dijon dressing and olives. Carefully place the salad in the center of the pizza and drape with oven-roasted tomatoes.

What are you waiting for?
What are you waiting for?

Grab a slice, fold it up and eat your pizza!