Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula

Name: Pour-in-the-Pan Pizza with Parmesan Cream, Fontina and Arugula
Cuisine: Italian, Mediterranean, European
Ingredients: 400 grams (2¾ cups plus 2½ tablespoons) bread flour; 2 ¼-ounce packets instant yeast (4½ teaspoons); 2 teaspoons white sugar; 1½ cups warm water (100°F to 110°F); 2 teaspoons table salt; 4 tablespoons extra-virgin olive oil, divided, plus more for oiling your hands; ½ cup cold heavy cream; ½ ounce Parmesan cheese, finely grated (¼ cup); 1 tablespoon minced fresh rosemary; Kosher salt and ground black pepper; 4 ounces fontina cheese, shredded (1 cup); 3 cups lightly packed baby arugula; 1 tablespoon lemon juice

Instructions

This dough looks almost like a batter when it’s ready to use. You literally pour it into a greased rimmed baking sheet and, after letting it rest for 20...

Updated at: Fri, 06 Dec 2024 09:37:40 GMT