Calabrian Chilies and Arugula Pizza
If you are a fan of gut rotting spice, this pizza is for you. The sauce is the same anchovy/olive oil sauce on my anchovy pizza with the addition of chopped Calabrian chilies. It simply is topped with mozzarella and fresh basil. Once out of the oven, the pizza gets topped with a citrusy/garlicky/peppery arugula salad. The salad ever so slightly wilts, cutting through the heaviness of the cheese and spice from the acidity of the lemon juice.
Equipment
- pizza pan or stone
Ingredients
- 1 pizza dough recipe or half for thin crust
- 1/2 cup olive oil
- 6 anchovy fillet finely chopped
- 2 tbsp Calabrian chili peppers finely chopped
- 6 garlic cloves thinly sliced
- 2 cups mozzarella cheese shredded
- 1/4 cup basil roughly torn
- 2 cups arugula
- 1 tbsp lemon juice
- 2 garlic cloves finely minced
- 1/2 tsp cracked black pepper
Instructions
- Heat up olive oil in a small saucepan over medium low heat. Add in the anchovies and Calabrian chilies. Cook for 3 minutes.
- Add in the garlic and cook for 1 minute. Turn off the heat.
- Roll out your pizza dough to your desired thickness. Spread the sauce across the dough, leaving a 1/2” edge of crust.
- Top with mozzarella cheese and basil.
- Bake in a 475° preheated oven for 12-15 minutes.
- While the pizza is baking, mix together the arugula, lemon juice, minced garlic, and black pepper.
- Instantly top the pizza with the arugula salad as soon as it comes out of the oven.
