There’s really nothing better than creamy, fresh mozzarella on pizza. It compliments just about any ingredient, but it works especially well with salty artichokes and black olives. We suggest topping the pizza with arugula... after baking, to give it a refreshing raw crunch.
Preheat the oven to 500 degrees. Put 2 baking trays into the oven, or pizza stone if you have one. Prepare the tomato sauce as outlined here.
Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12-by-8-inch rectangle or to fit your pizza stone. Split the dough into two balls, if necessary.
Spread the tomato sauce evenly onto the dough. Top with artichokes, olives, and capers, then top evenly with cheese.
Using the parchment paper, slip the pizza onto the heated baking tray or pizza stone. Bake in the oven on the lowest rack for 10 to 15 minutes, or until the crust is golden and the cheese is bubbling.
Meanwhile, in a medium bowl, toss together arugula, olive oil, salt, and pepper. Set aside.
Using the parchment paper, slip the finished pizza onto a cutting board. Top with arugula and cut into slices. Serve.
Pre-rolled and par-baked crusts from your local market make for a quick pizza fix when you are in a hurry, or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it.
Pizza toppings are good on many things, from pita breads to bagels. You don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!