Ina Garten’s White Pizzas with Arugula: A Culinary Celebration

The first time I tasted a white pizza, I was skeptical. Pizza without tomato sauce? It seemed like a culinary crime. But one bite of a crispy, garlicky crust topped with creamy cheeses and peppery arugula, and I was a convert. The bright, fresh flavors danced on my tongue, a symphony of textures and aromas that transformed my understanding of what pizza could be. This recipe, inspired by Ina Garten, captures that very essence of unexpected deliciousness.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 6 pizzas
• Dietary Type: Vegetarian

Ingredients

• 1 3⁄4 cups warm water (100 to 110 degrees)
• 2 (1/4 ounce) packages dry yeast
• 1 tablespoon honey
• Olive oil, for drizzling
• 4 cups all-purpose flour, plus extra all-purpose flour, for kneading
• 1 pinch kosher salt
• 4 garlic cloves, sliced
• 5 sprigs fresh thyme
• 3⁄4 teaspoon crushed red pepper flakes
• 3 cups Italian Fontina cheese, grated
• 1 1⁄2 cups fresh mozzarella cheese, grated
• 11 ounces creamy goat cheese, such as Montrachet, crumbled
• 1⁄2 cup olive oil
• 1⁄4 cup fresh lemon juice
• 1⁄4 teaspoon fresh ground black pepper
• 8 ounces baby arugula
• 1 lemon, sliced

Equipment Needed

• Electric mixer with dough hook
• Small saucepan
• Sheet pans
• Parchment paper
• Large bowl

Instructions

1. In the bowl of an electric mixer fitted with a dough hook, combine the warm water, yeast, honey, and 3 tablespoons of olive oil. Allow it to sit for a couple minutes until the yeast is dissolved.
2. Once the yeast has proofed, add 3 cups of flour and 2 teaspoons of kosher salt, then mix on medium-low speed.
3. While mixing, gradually add up to 1 more cup of flour, or just enough to make a soft dough that pulls away from the sides of the bowl. The amount of flour you need will depend on your environment.
4. Knead the dough for about 10 minutes until smooth and elastic, sprinkling it with flour as necessary to keep it from sticking to the bowl.
5. When the dough is ready, turn it out onto a lightly floured board and knead it by hand a dozen times. It should be smooth and elastic to the touch.
6. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. This will prevent it from drying out.
7. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. This resting period helps the gluten relax, making the dough easier to work with.
8. While the dough is rising, prepare the garlic oil. Place 1/2 cup of olive oil, the sliced garlic, fresh thyme sprigs, and crushed red pepper flakes in a small saucepan.
9. Bring the mixture to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn, as burnt garlic will become bitter. Remove from heat and set aside to infuse.
10. Preheat the oven to 500°F (260°C). High heat is key to achieving a crispy pizza crust.
11. Dump the risen dough onto a board and divide it into 6 equal pieces.
12. Place the dough balls on sheet pans lined with parchment paper and cover them with a damp towel. This prevents them from drying out.
13. Allow the dough to rest for 10 minutes. This further relaxes the gluten and makes the dough easier to stretch. Use immediately, or refrigerate for up to 4 hours.
14. Press and stretch each ball into an 8-inch circle. Place 2 circles on each sheet pan lined with parchment paper.
15. Brush the pizzas generously with the garlic oil, ensuring even coverage. Sprinkle each one liberally with kosher salt and freshly ground black pepper.
16. Sprinkle the pizzas evenly with Fontina cheese, mozzarella cheese, and crumbled goat cheese.
17. Drizzle each pizza with 1 tablespoon more of the garlic oil. This adds extra flavor and helps the cheese brown beautifully.
18. Bake for 10 to 15 minutes, until the crusts are crisp and golden brown, and the cheeses are melted and beginning to brown. Keep a close eye on the pizzas, as oven temperatures can vary.
19. While the pizzas are baking, prepare the lemon vinaigrette. In a bowl, whisk together the 1/2 cup of olive oil, the lemon juice, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
20. When the pizzas are done, place the baby arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Don’t overdress the arugula, as it will become soggy.
21. Place a large bunch of arugula on each pizza, top with a slice of lemon, and serve immediately.

Expert Tips & Tricks

• Dough Consistency: The key to a great pizza crust is the dough. Don’t be afraid to adjust the amount of flour slightly to achieve the right consistency. You want a dough that is soft and slightly sticky, but not so sticky that it’s impossible to handle.
• Garlic Oil Infusion: For a more intense garlic flavor, let the garlic oil infuse for longer. You can even make it a day ahead of time and store it in the refrigerator. Just be sure to bring it back to room temperature before using.
• Cheese Combinations: Feel free to experiment with different cheese combinations. Provolone, Parmesan, or Gruyere would all be delicious additions or substitutes.
• Crispy Crust: For an extra-crispy crust, preheat a pizza stone in the oven before baking the pizzas. This will help the crust cook evenly and achieve that perfect crunch.
• Refrigerating Dough: Cold fermentation creates a more flavorful crust.

Serving & Storage Suggestions

Serve the pizzas immediately after baking, while the crust is crisp and the cheese is melted and gooey. Garnish with a fresh lemon slice for a burst of citrus. Leftover pizza can be stored in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) or in a toaster oven until warmed through. The arugula will wilt during reheating, so it’s best to remove it before storing the pizza and add fresh arugula before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	982.5 kcal	N/A
Calories from Fat	520 g	53%
Total Fat	57.8 g	88%
Saturated Fat	27.4 g	137%
Cholesterol	125.8 mg	41%
Sodium	915.5 mg	38%
Total Carbohydrate	75.1 g	25%
Dietary Fiber	4.3 g	17%
Sugars	6.6 g	N/A
Protein	42.2 g	84%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough for a gluten-free version.
• Vegan: Substitute the cheeses with vegan mozzarella, Fontina-style, and goat cheese alternatives.
• Seasonal Toppings: Add other seasonal vegetables like roasted butternut squash, grilled zucchini, or caramelized onions.
• Spicy Kick: Add more crushed red pepper flakes to the garlic oil for a spicier pizza.
• Herbed Dough: Incorporate fresh herbs like rosemary or oregano into the pizza dough.
• Lemon Zest: Add lemon zest to the vinaigrette.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pizza dough?
A: Yes, you can use store-bought pizza dough to save time. However, homemade dough will always result in a superior flavor and texture.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 24 hours in advance and stored in the refrigerator. Just be sure to bring it back to room temperature before stretching.

Q: What’s the best way to reheat leftover pizza?
A: The best way to reheat leftover pizza is in a preheated oven at 350°F (175°C) or in a toaster oven. This will help to crisp up the crust.

Q: Can I freeze the pizza dough?
A: Yes, you can freeze the pizza dough. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before using.

Q: Can I add other toppings?
A: Of course! Feel free to add other toppings you enjoy, such as mushrooms, olives, or sun-dried tomatoes. Just be sure not to overload the pizza, as this can make it soggy.

Final Thoughts

This Ina Garten-inspired white pizza with arugula is a delightful departure from traditional tomato-sauce based pizzas. The combination of creamy cheeses, garlicky oil, and peppery arugula creates a symphony of flavors that will tantalize your taste buds. Don’t be afraid to experiment with variations and make it your own! Gather your friends and family, share a slice (or two), and savor the simple pleasures of homemade pizza. I encourage you to try this recipe and share your feedback. It pairs perfectly with a crisp glass of Pinot Grigio or a light Italian beer. Enjoy!