RECIPES: May 16th is Pizza Party Day

Photo: Lemon & Arugula Pizza

Celebrate Pizza Party Day on May 16th with these delicious recipes from Pizza! Pizza! Pizza!, the ultimate pizza cookbook from Sara Haas, RDN.

With over 75 unique recipes from savory homemade sauces to perfect pizza extras like salads and desserts, Pizza! Pizza! Pizza! has everything you need: instructions on making your own dough, preparing the best sauces, combining exciting topping ideas, and more.

Recipe #1:

Lemon & Arugula Pizza
Makes: One 10-inch pizza

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 ball dough of your choice, at room temperature
4 ounces fresh mozzarella, sliced
⅛ teaspoon kosher salt
¼ teaspoon black pepper, divided
1 (5-ounce) package baby arugula (about 3 cups)
1 teaspoon lemon zest plus
1 tablespoon lemon juice (from 1 lemon)
1 tablespoon toasted pine nuts, optional
½ cup shaved Parmesan cheese

Directions

Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.

Heat the oil in a small skillet over low heat. Add garlic and cook, stirring frequently, until fragrant, 5 minutes. Remove from heat and set aside.

Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle. Transfer to prepared peel or parchment. Spread 2 tablespoons of garlic oil over the dough, then top with sliced mozzarella. Sprinkle with salt and ⅛ teaspoon black pepper.

Bake until the cheese is melted and the crust is golden, 8–10 minutes.

Toss the arugula, lemon zest, lemon juice, remaining ⅛ teaspoon black pepper and reserved garlic oil together in a large bowl. Set aside.

Remove the pizza from the oven and transfer it to a cutting board. Cut into slices, then top with arugula mixture, pine nuts, if using, and shaved Parmesan. Enjoy immediately.

Recipe #2:

Spicy Southwest Pizza
Makes: One 10-inch pizza

Ingredients

1 ball dough of your choice, at room temperature
3 tablespoons Spicy Cilantro Oil (see below), divided
1 small jalapeño, sliced
⅓ cup canned black beans, drained and rinsed
¼ cup fresh sweet corn kernels
¼ cup seeded finely chopped fresh tomatoes
2 green onions, thinly sliced, divided
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup shredded pepper Jack cheese (4 ounces)
¼ cup fresh cilantro, chopped

For the Spicy Cilantro Oil

1 cup packed fresh cilantro leaves and stems, roughly chopped
2 cloves garlic, roughly chopped
2 tablespoons roughly chopped jalapeño (about 1 pepper)
½ teaspoon ground coriander
¼ teaspoon kosher salt
⅓ cup avocado oil (or canola oil)

Directions

Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.

To make the Spicy Cilantro Oil, add the cilantro, garlic and jalapeño to a food processor and pulse to combine. Remove lid, scrape down sides of the bowl and add the coriander and salt. Cover with the lid and, with the processor running, stream in oil and blend until smooth. Set aside.

When ready to make the pizza, sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment.

Spread 2 tablespoons of the Spicy Cilantro Oil over dough, leaving a 1-inch border around the edge, then top with jalapeño slices, black beans, corn, tomatoes, and half of the green onions. Sprinkle with salt and black pepper and scatter cheese on top.

Bake until the cheese is melted and the crust is golden, 8–10 minutes.

Remove the pizza from the oven and transfer it to a cutting board. Drizzle the remaining tablespoon of Spicy Cilantro Oil on top, and garnish with the cilantro and remaining green onions. Cut into slices and enjoy immediately.

About the Author

Sara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer based in Chicago, Illinois. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook. Find out more at sarahaasrdn.com.