Never tried an arugula-topped pizza?
I’m sure Hopworks Urban Brewery in Portland has many other delicious pizza offerings and other excellent far, but I wouldn’t know. Ever since encountering their “Rocket Man” pizza (rocket as in the UK name for arugula), I haven’t been able to bring myself to order anything else. It’s arugula tossed in a lemon-thyme (a long, long thyme?) vinaigrette, atop a bed of ricotta, chevre and mozzarella, sprinkled with feta and toasted hazelnuts as a final flourish.
I had the chance to hang with Donna and the family this weekend, and in an early celebration of my daughter’s 6th birthday, we had a pizza party with a variety of pies; some pre-made, some make-your-own. I’ve been wanting to try an approximation of HUB’s Rocket Man for a while now, so this was the perfect excuse to give it a shot.
ROCKET MAN PIZZA inspired by HOPWORKS URBAN BREWERY
1 Bob’s Red Mill Gluten-Free Pizza Mix (makes 2 doughs)
Lemon-Thyme Vinaigrette (below)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme (more in the vinaigrette, just so you know for prep)
1 cup ricotta
10 ounces chevre
1/2 cup mozzarella
1 tablespoon lemon juice
3 cups baby arugula
1/2 cup feta
1/2 cup chopped hazelnuts
LEMON THYME VINAIGRETTE
Juice and zest of one large lemon, minus one reserved tablespoon)
1/4 cup extra virgin olive oil
1 tablespoon honey
1 teaspoon salt
generous amount of fresh pepper
1. Prepare dough according to package directions, all the way through parbaking it for about 9 minutes. Throw the hazelnuts in the oven at the same time, on a baking sheet. Remove both and set dough aside. Wrap the nuts in a kitchen towel and let cool for a few, then rub together to remove most of the skins. Roughly chop and set aside until the grand finale.
2. Prep the dressing and the olive oil base. You could theoretically do this much earlier, and it might be helpful to do so, in fact, as the longer the flavors mingle, the better. SO: in a small jar, combine the 3 cloves garlic, 3 tablespoons olive oil, and teaspoon of thyme. Then, in a second jar, shake together all the ingredients (save for one tablespoon lemon juice; set that aside) for the vinaigrette.
3. Preheat the oven again if you’ve turned it off. In a medium mixing bowl, stir together the ricotta, chevre, mozzarella, and the aforementioned tablespoon of lemon juice.
4. Assemble! Spread the garlic-thyme olive oil evenly over both crusts. Then spread the ricotta mixture onto the crusts – it’s helpful to distribute spoonfuls of it over the surface and then press and smooth it out. Bake in your already preheated oven for 12-15 minutes. While that bakes toss the arugula in the vinaigrette. Remove pizzas and top with arugula mixture, then sprinkle with the feta and the toasted hazelnuts.
— posted by Anne