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Quattro Formaggi Pizza with Lemony Arugula


1 ball pizza dough, store bought or homemade

1/3 cup olive oil

3 sprigs lemon thyme or thyme, leaves roughly chopped

1/4 cup green garlic or 2 cloves garlic, finely chopped

1/4 cup parmesan, grated

3 ounces fontina, grated

3 oz mozzarella, shredded

2 oz goat cheese, crumbled

3 cups arugula, loosely packed

1 small lemon

salt and pepper

Preheat your oven to bake at 500 F.

Mix the olive oil, garlic and lemon-thyme together in a bowl with a large pinch of salt and a few grindings of fresh pepper.

Roll or toss your pizza dough into an approximately 14-inch round and place on a greased baking sheet. Or if you have a baking stone, preheat it in the oven and prepare the dough on your pizza peel.

Spread the olive oil mixture evenly over the pizza dough. Season entire dough lightly with salt and pepper. Evenly scatter the mozzarella, parmesan, goat cheese and fontina over the top.

Transfer the dough to the oven and bake for 10-15 minutes or until the crust is brown and the pizza is bubbling. Place a cooling rack on your counter. Remove the pizza from the oven and slide pizza onto the cooling rack. Allow to cool for 5 minutes before moving to a cutting board.

Toss the arugula with the juice of 1/2 of the lemon and a large pinch of salt. Taste and add more lemon juice and salt if needed. Pile on top of the pizza, slice and serve.

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