Robiola Pizza by Donatella Arpaia

Behind the Recipes

Makes 4 servings

INGREDIENTS:

1 lb. pizza dough, at cool room temperature
10 oz. Robiola cheese, rind removed, at room temperature
2/3 cup baby arugula, coarsely chopped
2-3 tsp. white truffle oil
Sea salt and freshly ground black pepper

PREPARATION:

1. About 30 minutes before baking the pizza, preheat the oven to 500°F and place a large, rimless (or upside down) baking sheet in the lower third of the oven.

2. Place a large sheet of parchment paper on a work surface and dust the parchment lightly with flour.

3. Roll the dough out using a rolling pin (if the dough resists rolling, cover it with a towel and let it relax for 5 minutes).

4. Pierce the dough firmly all over with the tines of a fork. Slide the whole thing, including the parchment, onto the rimless baking sheet, and slide it onto the hot baking sheet in the oven.

5. When the dough is slightly puffed but not golden, about 7 to 8 minutes, push down any bubbles with the back of a spoon and bake for 2 minutes more.

6. Grab the edge of the parchment and transfer the pizza from the oven to a cutting board, again using a rimless baking sheet or the back of a rimmed pan to facilitate moving it.

7. Place one hand on top of the pizza, using a folded kitchen towel to protect your hand from the heat, and use a serrated knife to split the dough into 2 thin horizontal layers. Keep the knife parallel to the work surface, and don't worry if you go through the top layer in a couple of places.

8. Set aside the top layer and spread the bottom with the softened cheese.

9. Season with salt and pepper and top with the arugula and add truffle oil evenly all around.

10. Replace the top layer and press down gently. Slide the pizza back into the oven for 2 minutes more, or until the top is slightly golden.

11. Remove from the oven and drizzle with the truffle oil. Cut in half crosswise, then cut each half into wedges and serve warm.