Any creative way to disguise salad as pizza deserves applause. I began making pizzas as a way to use up bits of this and that in the refrigerator. Everyone gobbled it up and begged for more. Arugula was a tough sale at my table until it became pizza, or as my then ten year old son dubbed it, "girl pizza", named for his observation that girls eat a lot more "rabbit food" than boys. Nonetheless, these Girl Pizzas are served two at a time and eaten with the same gusto as a meat lover's pizza.
1 precooked wood grilled flatbread
3/4 box of pre washed arugula
Parmesan Reggiano cheese, shaved with vegetable peeler
1/2 cup dried cranberries
1/4 cup chopped pistachios
8-10 small mozzarella balls, sliced thinly
2 slices provolone cheese ripped by hand into smaller lengths
Fresh lemon, cut in half
Maldon sea salt flakes and freshly ground black pepper
1. Preheat oven or grill to 500 degrees F.
2. Scatter flatbread with provolone strips and mozzarella circles. Drizzle lightly with olive oil.
3. Put flatbread directly on lower rack in oven (or turn off hot grill and place pizza on grilling rack—close the lid) for 2-3 minutes or until crust feels done to touch (just a little crispy).
4. While the crust is cooking, toss the arugula, cranberries, shredded Parmesan, and pistachios with a little olive oil and lemon juice. Grind fresh black pepper and sprinkle with Maldon sea salt flakes.
5. Use long tongs to slide pizza from oven on to a pizza tray or jelly roll pan. Top with arugula mixture.
6. Don’t slice in pizza pie wedges. Slice one direction every 2 ½ inches. Turn flatbread and slice every 2 inches in the other directions. You will end up with easy to eat small squares.