Green and White Pizza

Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula.

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% Daily Values based on a 2,000 calorie diet

Step 1

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.

Step 2

Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.

Step 3

Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

Step 4

Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.

Step 5

When the pizza is done, put the dressed greens on top of the pie and serve immediately.

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