Green and White Pizza

Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula.

Ingredients

• 1 12-inch round of pizza dough, stretched
• 2 ¾ ounces fresh mozzarella
• Extra-virgin olive oil
• Kosher salt
• ½ ounce Parmesan, finely grated
• 2 handfuls baby arugula
• Half a lemon, juiced

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    578 calories; 28 grams fat; 9 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 21 grams protein; 35 milligrams cholesterol; 1042 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
2. Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
3. Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
4. Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.
5. When the pizza is done, put the dressed greens on top of the pie and serve immediately.