This recipe is an adaptation of a recipe for white pizza with arugula by Ina Garten for the Food Network Magazine.
It came about because I had saved this recipe as I love goat cheese and arugula but found myself with a bunch of mini sweet peppers in red, orange and yellow to use.
The original recipe called for making your own crust but time was of the essence and I bought a pre-baked crust in the Italian section of our grocery store.
The brand name was Mama Mary's and it is so very good... thin and crispy and the pizza bakes in 10 minutes.
I do hope you will try it and feel free to make your own adaptations.
1 pre-baked PIZZA CRUST
For the Topping:
3 c. MOZZARELLA CHEESE, grated
1 c. MOZZARELLA CHEESE, cubed
4 oz. GOAT CHEESE
4 mini SWEET PEPPER (red, yellow, and orange), thinly sliced
A large handful of YELLOW TOMATOES, halved
2-3 SCALLIONS, thinly sliced
SALT and freshly ground PEPPER
For the Garlic Oil:
1/4 c. EXTRA-VIRGIN OLIVE OIL
2 cloves GARLIC, sliced
3 sprigs fresh THYME
A sprinkling of RED PEPPER FLAKES
For the Lemon Vinaigrette:
1/2 c. EXTRA-VIRGIN OLIVE OIL
1/4 c. freshly squeezed LEMON JUICE
Preheat the oven to 425 degrees.
Simmer all ingredients for the garlic oil over low heat and add the pepper rings and saute until partially cooked and set aside.
Make the vinaigrette by whisking together the olive oil and lemon juice seasoned with some salt and pepper.
Brush the pizza crust with some garlic oil.
Sprinkle crust with the grated mozzarella cheese.
Top with the pepper rings and the tomatoes.
Put dabs of goat cheese on pizza and the cubed mozarella.
Drizzle some of the leftover garlic oil on the top.
Sprinkle with some freshly ground black pepper.
Bake for 10 minutes until the crust is beginning to brown and the cheese is melted.
Top with fresh scallions.
Cut into wedges and serve with arugula tossed with the lemon vinaigrette.
This would be equally delicious served at room temperature as an appetizer.