Recipe: The Stinking Rose Restaurant Pizzettes and Pizza Dough (thin crust pizzas)

ARUGULA, CHERRY TOMATO, BASIL, AND SMOKED MOZZARELLA PIZZETTES

"This pizza is like party in your mouth! With a cast of roasted garlic cloves, smoked mozzarella cheese, colorful tomatoes and peppery arugula, this combination of flavors and textures is a perfect kick-start to any meal. Just don't blame us if you feel like standing up and dancing around the table."

FOR 2 PIZZETTES:
1/2 recipe pizza dough (recipe follows)
Cornmeal, for sprinkling
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 leaves fresh basil
1/4 cup cherry tomatoes in various colors, halved
1/4 cup (1 ounce) shredded smoked mozzarella cheese
2 cloves roasted garlic
1/2 teaspoon minced fresh ginger
1 tablespoon freshly squeezed orange juice
Juice of 1/2 lemon
1/2 cup firmly packed baby arugula

Preheat the oven to 425 degrees F.

With floured hands, stretch each ball of dough into a rough oval about 8 inches long and 4 inches wide.

Flour the surface of a lightly greased baking sheet and sprinkle with cornmeal. Place the 2 dough ovals on the pan. Spread 1 tablespoon of the olive oil over each crust with a pastry brush; sprinkle with salt and pepper. Scatter 4 basil leaves and half of the tomatoes over each crust and sprinkle each with half of the cheese.

Bake for 7 to 10 minutes, until the edges 0f the crust are golden and the cheese is bubbly.

While the pizzettes are baking, put the roasted garlic cloves in a bowl and mash them with the back of a spoon until they form a paste. Add the ginger, orange juice, and lemon juice and whisk until combined. Gradually add the remaining 2 tablespoons olive oil, whisking until the dressing is opaque and creamy. Add the arugula and toss to completely coat the leaves.

Remove the pizzettes from the oven and mound the arugula on top. Serve immediately.

PIZZA DOUGH
Makes dough for 4 pizzettes

"In Italy, everyone has a special way of working the dough to create the perfect crust. We've developed a recipe that is simple and fun."

1 cup warm water (105 to 115 degrees F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 teaspoon salt
2 1/4 to 2 1/2 cups unbleached all-purpose flour
1 tablespoon cornmeal

Pour the water into a small bowl, sprinkle the yeast and sugar over and whisk to blend. Let stand until foamy, about two minutes. (If the mixture doesn't foam, discard and start over with new yeast.)

ln a large bowl, stir the salt and 1 1/2 cups of the flour together. Add the yeast mixture and stir to blend with a heavy spoon. Add the remaining flour in 1/4-cup increments until the dough clings together into a ball.

On a floured work surface, with floured hands, knead the dough for 7 to 8 minutes, until smooth, soft, and elastic, reflouring when the dough becomes too sticky.

Divide the dough into 4 pieces and form into balls. Place the balls on a lightly oiled baking sheet and cover with a cloth. Set in a warm place until doubled in size.

Punch down gently; the dough is ready to shape for pizzettes.

Source: The Stinking Rose Restaurant Cookbook by Andrea Froncillo and Jennifer Jeffrey