Deep-Dish Pepperoni Pizza With Arugula Salad
Ingredients:
- 3 tablespoons olive oil
- 12 ounces store-bought pizza dough, at room temperature
- 1/2 pound mozzarella, grated (2 cups)
- 1 14.5-ounce can diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/4 small red onion, thinly sliced
- 1/4 cup pitted kalamata olives, halved
- 4 mushrooms, thinly sliced
- 1 ounce sliced pepperoni
- 2 bunches arugula, thick stems removed (about 8 cups)
- 1 tablespoon red wine vinegar
- Heat oven to 400 F. Coat a 9-inch oven-proof skillet or cake pan with 1.5 tablespoons of the oil. Press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.
- In a small bowl, toss the oinion, olives, mushrooms, and the pepperoni with 1/2 tablespoon of the remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.
- Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the pizza.
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