Cool Toppings for Summertime Pizza
With the sizzle of summer upon us (although it’s rather soggy here in Connecticut), we continue to keep pace in our busy kitchen, but with added emphasis on ease and simplicity. Bruno’s latest pizza creation was inspired by my irresistible craving for arugula straight from the organic vegetable farm and CSA (Community Supported Agriculture) of Waldingfield Farm in Washington, Connecticut. Depending if time allows, you can marinate the accompanying ingredients in advance and refrigerate. Using a medium size bowl, begin by combining freshly sliced Baby Bella mushrooms and sweet onion along with olive oil and a bit of sea salt. Refrigerate or set aside. Shape your pizza dough, oven bake then allow to cool at room temperature. Evenly spread the marinated mushrooms and onions over the warm pizza crust, then dress it up with generous amounts of arugula and small slices of fresh Italian mozzarella cheese, to taste.
Ohhhh la la!