1 recipe master dough for pizza crust yeast
2/3 cup prepared pesto sauce
2 tablespoons Filippo Berio extra virgin olive oil
1 1/2 cups Fontina or taleggio cheese cut into small pieces with a cheese knife
1 1/2 cups shredded arugula
1 1/2 tablespoons Filippo Berio extra virgin olive oil
1 teaspoon white balsamic vinegar
1 teaspoon coarse sea salt
Preheat oven to 425°F.
After making the dough, spread it out on a greased rimmed baking sheet. Dimple the dough all over with your fingers then spread the pesto evenly over the dough.
Drizzle the olive oil over the dough and bake it in the oven until the bottom begins to brown.
Remove the pan from the oven and scatter the cheese over the top and return to the oven just until the cheese melts.
Remove the focaccia from the oven and cut into squares. Set aside.
Place the arugula leaves in a bowl. Whisk the oil and vinegar together and pour over the arugula. Toss well. Add salt and toss again.
Scatter the arugula over the squares and serve.
This recipe is featured on show 2219 – Cooking with Herbs / Cucinando con le Herbe.
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