Ingredients

The following ingredients have 4 Servings
  • 1 3/4 Cups warm water
  • 1 Package active dry yeast
  • 1 Tablespoon granulated sugar
  • 5 Cups all purpose flour
  • 1 Tablespoon kosher salt
  • 1 Cup extra virgin olive oil (divided)
  • 1 16oz package sliced mozzarella
  • 1 8.5 ounce jar julienne cut sun-dried tomatoes (drained)
  • 2 Cups arugula

Instruction

  • In a small bowl, combine the warm water, yeast, and sugar. Let sit in a warm place for 15 minutes until yeast gets bubbly.
  • In a large mixer bowl, combine the flour, salt, 1/2 Cup of the olive oil, and the yeast mixture. Mix on low until blended. Remove from the mixture and knead on a lightly floured surface until everything is well blended. If the dough is too dry, add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
  • Coat the inside of the mixing bowl with oil, place the dough in it, and cover with plastic wrap. Let sit in a warm place for 1 hour.
  • Pour 1/4 Cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet. Using your finger tips, push holes into the top of the dough, then brush the top with the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
  • Preheat oven to 425 degrees F. Bake until the dough starts turning a light brown on top, about 15-20 minutes. Remove from oven top with slices of mozzarella, sun-dried tomatoes, and arugula (use more less toppings depending on your preferences) and return to the over for 5-7 minutes longer, until the cheese is melted and the toppings are heated through.