Lemon Truffle Arugula Pizza: An Elegant Homemade Delight
There are certain meals that become etched in memory, not just for their taste, but for the moments they accompany. Just over a year ago, my husband Connor and I savored a version of this exquisite Lemon Truffle Arugula Pizza. It was a celebratory meal, marking the successful conclusion of our apartment hunt in Chicago. To honor that special occasion, it feels perfectly right to share this updated pizza recipe, a dish that has since become one of our cherished favorites.
I’ll readily admit, I’m typically a devotee of red sauce pizzas. My homemade Margherita pizza will always hold a special place in my heart. While my love for cheese is undeniable, many white pizzas can often feel a little too rich or heavy for my palate. I usually crave the bright acidity of tomato sauce to cut through the richness and provide a perfect balance. But this Lemon Truffle Arugula Pizza is a delightful exception to my usual rule – it’s genuinely different and truly spectacular!
The Surprisingly Simple Base: A Canvas for Flavor
The foundation of this pizza is almost ridiculously simple, yet it’s the perfect canvas for the vibrant flavors to come. We begin with my absolute favorite homemade pizza dough recipe. If you’re short on time, don’t worry – this particular dough recipe is ready in just one hour, making gourmet pizza surprisingly accessible even on a weeknight. However, a good quality store-bought pizza dough is also a perfectly acceptable shortcut. The key is to have a dough that bakes up beautifully crisp on the outside and wonderfully chewy on the inside.
Once your dough is prepped and stretched, it’s topped with a generous blend of freshly grated fontina and low-moisture mozzarella cheese. Fontina is a fantastic choice here; it melts beautifully and offers a creamy, slightly nutty flavor that complements the richness of the mozzarella. Low-moisture mozzarella, specifically, is important as it prevents the pizza from becoming watery, ensuring a perfectly golden, melted, and caramelized cheese layer. A light drizzle of extra virgin olive oil and a few grinds of fresh black pepper complete this simple, yet incredibly satisfying base before it heads into a screaming hot oven.
The Star of the Show: Lemon Truffle Arugula Vinaigrette
The true genius of this pizza lies in its finishing touch: a vibrant, peppery, and incredibly aromatic arugula salad dressed in a homemade lemon truffle oil vinaigrette. This isn’t just an afterthought; it’s the element that brings the entire dish to life and transforms a simple cheese pizza into a gourmet experience. The vinaigrette itself is deceptively simple, requiring only two key ingredients: freshly squeezed lemon juice and a high-quality white truffle oil. A pinch of kosher salt and a grind of fresh black pepper, and you’re all set.
The magic happens when the dressed arugula is piled high onto the pizza immediately after it emerges from the hot oven. The residual heat from the freshly baked pizza causes the delicate arugula leaves to gently wilt, releasing their peppery notes. The bright, zesty lemon juice in the vinaigrette brilliantly cuts through the richness of the melted fontina and mozzarella, providing that much-needed balance I often crave. Simultaneously, the white truffle oil infuses every bite with its distinct earthy, aromatic, and umami-rich flavor. It’s an unforgettable combination that truly elevates this pizza beyond the ordinary.
Crafting the Perfect Pizza: Tips for Success
Achieving a perfect homemade pizza is all about attention to detail. Here are some tips to ensure your Lemon Truffle Arugula Pizza turns out spectacular:
- Dough Quality: Whether you make your own or buy it, the dough is crucial. If using store-bought, let it come to room temperature for at least 30-60 minutes before stretching. This makes it more pliable and easier to work with.
- High Heat is Key: For that desirable crispy crust and perfectly melted cheese, your oven needs to be as hot as possible. A pizza stone or steel is highly recommended as it helps maintain a consistent high temperature and transfers heat efficiently to the dough, resulting in a superior crust. Preheat it for a full hour!
- Cheese Matters: Opt for fresh, good quality fontina and low-moisture mozzarella. Grating your own cheese from blocks ensures better melting and flavor compared to pre-shredded varieties, which often contain anti-caking agents.
- Don’t Overload: While tempting, avoid piling too many toppings on the cheese base. A thinner layer allows the cheese to melt evenly and caramelize properly, preventing a soggy crust.
- Arugula Application: Always add the dressed arugula *after* the pizza comes out of the oven. This ensures the leaves are lightly wilted but still retain their vibrant color, fresh texture, and bright flavor.
- Truffle Oil: Use a good quality white truffle oil. A little goes a long way, so start with the recommended amount and adjust to your preference. Remember, truffle oil is an aromatic finishing oil, not for cooking.
Beyond Pizza: Versatile Arugula Salad and Serving Ideas
While this pizza is truly a showstopper, the lemon truffle vinaigrette-tossed arugula salad is so delicious that it deserves a life of its own! If you find yourself with extra ingredients or simply want a fresh, elegant side dish, whip up a batch of the vinaigrette and toss it with fresh baby arugula. This simple salad would be phenomenal paired with creamy burrata cheese, perhaps alongside grilled vegetables or tender asparagus for a light summer meal.
It also makes a fantastic accompaniment to a thoughtfully prepared charcuterie platter, adding a bright, peppery counterpoint to cured meats and rich cheeses. It’s an easy way to add a touch of gourmet sophistication to any spread. But before you get too carried away with salad ideas, I implore you: make the pizza first! It’s an experience not to be missed.
Lemon Truffle Arugula Pizza
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2
(12-Inch) Pizzas
1 hour
15 minutes
10 minutes
1 hour
25 minutes
Ingredients
Pizza Dough:
-
1
batch
one-hour homemade pizza dough
-
semolina flour
for dusting the pizza peel
Toppings:
-
extra virgin olive oil
for drizzling -
6
ounces
grated fontina cheese -
4
ounces
low-moisture mozzarella cheese
shredded - freshly ground black pepper
-
2
tablespoons
fresh lemon juice -
2
tablespoons
white truffle oil - kosher salt
-
3½
packed cups (4 oz)
baby arugula leaves -
fresh lemon zest
for finishing
Instructions
-
Note: Prepare a batch of one-hour pizza dough (or use good-quality storebought pizza dough) before proceeding with the recipe instructions below.
-
Place the pizza steel (or stone) on top third rack of your oven and preheat to 550°F (290°C) for one hour. If your oven does not go up to 550°F, preheat it to the maximum temperature possible.
-
Separate the pizza dough into two equal-sized portions. They will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
-
Assemble the Pizza: Sprinkle the pizza peel with semolina flour. Gently stretch one ball of pizza dough into roughly an 11-to 12-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional 5 to 10 minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is very thin. Gently transfer the dough onto the dusted pizza peel.
-
Drizzle or brush the dough, concentrating on the edges of the crust, lightly with olive oil. Sprinkle and distribute half of the fontina cheese over the pizza, leaving a ¾-inch border on all sides. Top with half of the mozzarella cheese. Finish with several generous grinds of black pepper. Gently slide the pizza from the peel onto the heated baking steel or stone. Bake for 6 to 9 minutes, or until the cheese has caramelized and the edges of the pizza are golden brown. If you wish, you can also briefly finish the pizza under your oven broiler – but watch carefully.
-
Prepare the Arugula Topping: As the pizza is cooking, whisk together one tablespoon lemon juice and one tablespoon white truffle oil in a large mixing bowl. Season with kosher salt and pepper to taste. Just before removing the pizza from the oven, add half the arugula leaves (reserving the rest for the second pizza) and toss gently to coat in the dressing.
-
Remove the pizza from the oven with the pizza peel, transfer to a wooden cutting board, and top with dressed arugula. Sprinkle the pizza with salt and garnish with freshly grated lemon zest. Serve immediately. Repeat with the remaining pizza dough and topping ingredients.
Serving:
1
serving
,
Calories:
431
kcal
,
Carbohydrates:
15
g
,
Protein:
21
g
,
Fat:
33
g
,
Saturated Fat:
15
g
,
Polyunsaturated Fat:
16
g
,
Cholesterol:
76
mg
,
Sodium:
830
mg
,
Fiber:
1
g
,
Sugar:
2
g
Laura / A Beautiful Plate
Pizzas and Savory Pastries
Italian