White Arugula Pizza

Inspiration: Barefoot Contessa
Prep: 20 minutes (if already have dough done)
Cook: 20 minutes

 Description: The first time we made this dish was at a party. We knew there would be vegetarians coming and wanted to make them something nice. I came across this dish and was SHOCKED how good it was. Who knew peppery lettuce was so amazing on a white pizza sauce. Hopefully those vegetarians got a slice. I know the meat lovers at the party liked this too.

Ingredients:
homemade or store bought dough

4 garlic cloves, sliced

5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled

For the salad
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula

Directions:

1. Make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
2. Divide pizza dough into 6 equal pieces. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan.
3.Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper.
4.Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese.
5.Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes at 500 degrees, until the crusts are crisp and the cheeses begin to brown. 
6. Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper.
7.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten.
8.Place a large bunch of arugula on each pizza and serve immediately.