Slideshow: 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.

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.