Sunday, March 27, 2011

Pizza with Arugula, Blue Cheese, and Shallots

There don't seem to be that many blue cheeses available from Western Mass dairies, but there are several in Vermont producing a lovely array of cheeses, many of which are available at Green Fields Market. Local spinach, arugula, and salad greens are pretty consistently available now, too, thanks to local farmers making good use of unheated greenhouses. If you don't have a large stash of shallots like I do, substitute minced red onion or skip it altogether.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 large shallot, minced
1/4 lb arugula, coarsely chopped
2 oz. crumbled blue cheese
2-3 oz. shredded mozzarella

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the sauce over the crust, then sprinkle with minced shallot. Top with the raw chopped arugula, then spread the blue cheese over that. Top with mozzarella.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

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