Ground Pork and Arugula Pizza
Ingredients
- 1 Full Circle Bakery fresh sour pizza dough
- ¼ cup Sonoma Gourmet Heirloom Tomato Marinara Pizza Sauce
- 4 oz mozzarella cheese, torn into 1" pieces or shredded
- 1/2 pound Rusty Hinges Ranch pasture-raised ground pork
- 1 cup fresh arugula
- juice of 1/2 a lemon
- olive oil
- pinch of salt & pepper
Instructions
- Allow your dough to proof at room temperature for up to 30 minutes. While the dough rests, prep your ingredients.
- Preheat oven to 500˚F. Roll the pizza dough out into a shape that is roughly 12”.
- Once oven is preheated, transfer to a sheet tray and par-bake in oven for 5 minutes. This helps the crust hold up all of your toppings when it’s time to cook.
- Remove par-baked dough from oven and spread pizza sauce on the dough, leaving 1" around the sides for the crust.
- Top with mozzarella cheese and ground pork.
- Bake the pizza for 10-12 minutes or until the cheese is lightly browned and crust is golden. Rotate the pizza halfway into baking to cook evenly.
- While your pizza is cooking, add arugula 1/2 Tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper to a mixing bowl.
- Using clean hands, toss and gently massage the arugula. The oil and salt will soften the arugula.
- Remove pizza from oven and let rest for 2-3 minutes.
- Top with arugula salad and enjoy!
