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Homemade Fontina and Arugula Pizza Recipe

Homemade Fontina and Arugula Pizza Recipe

Why the big fuss over da Vinci’s painting? I mean, my sister is THE Mona Lisa – she’s got the brown eyes that follow me everywhere, the corners of her mouth in a slight upturn and a constant air of mystery. But she melts down like the Dali clock when I ask her how much longer until her master- piece – this crispy thin-crust pizza topped with nutty-tasting Fontina and arugula – comes out of the oven.

Bite Me Bit

"The perfect lover is one who turns into a pizza at 4:00 a.m."

-Charles Pierce


Homemade Dough

1 tsp olive oil
1 cup warm water (105°F to 115°F)
1 package (2¼ tsp) active dry yeast
2¾ cups flour
1 tbsp honey
2 tsp kosher salt
2 tbsp olive oil

Yellow cornmeal to dust pizza pans or baking sheets

Pizza Topping

2 tbsp olive oil
1/2 tsp kosher salt
1 cup shredded Fontina cheese
1 cup shredded mozzarella cheese
1 tsp chopped fresh thyme

Arugula Topping

8 cups baby arugula
4 tbsp olive oil
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper


1) Brush a large bowl with 1 tsp olive oil. Set aside.

2) For the dough, pour 1 cup warm water into a small bowl. Sprinkle yeast over top and set aside until yeast dissolves and becomes foamy, 5-10 minutes.

3) Meanwhile, place flour, honey and salt in a food processor fitted with the steel blade and process to mix. With the machine running, add the yeast mixture and 2 tbsp olive oil in a steady stream. Process until dough forms a sticky ball, about 10 seconds. Transfer to a lightly floured surface and knead dough until smooth and elastic, about 2 minutes. Add more flour if dough is too sticky, 1 tbsp at a time. Place dough in oil-coated bowl and cover with plastic wrap, letting the dough rise in a warm, draft- free area until almost double in size, about 1 hour.

4) Preheat oven to 475°F. Dust pizza pan or baking sheet with yellow cornmeal.

5) Once dough has doubled in size, punch down dough and divide into 2 equal pieces. On a lightly floured surface, roll out one piece at a time, starting in the center of the dough and rolling outwards to form a 12-inch circle. Transfer to pizza pan or baking sheet. Repeat with other half of the pizza dough.

6) Brush 1 tbsp olive oil on each pizza base and sprinkle each with 1/4 tsp salt. On each pizza, sprinkle the Fontina, mozzarella and thyme, dividing evenly between the two.

7) Bake 10-12 minutes, until the edges are golden. Let sit 5 minutes before slicing. Slice each pizza into 8 pieces.

8) For arugula topping, in a medium bowl, toss baby arugula with olive oil, lemon juice, salt and pepper. Divide arugula between both pizzas, topping each slice with a generous handful. Serve immediately.

Yield: 16 slices

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