Pizza Stracchino e Rucola is a culinary creation that marries the creamy, delicate taste of Stracchino cheese with the peppery punch of fresh arugula atop a crispy, golden crust. This pizza offers a harmonious blend of softness and spice, making it a perfect choice for those who enjoy the lighter, more refined side of Italian cuisine. Whether you’re a longtime fan of Stracchino or new to this exquisite cheese, our Pizza Stracchino e Rucola promises a taste experience that’s both comforting and refreshing.
AuthorJulia ForesekCategoryItalian, Pizza & Bread, VegetarianDifficultyBeginnerPrepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and mix to form a dough.
Knead the dough on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled in size.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread the Stracchino cheese evenly over the dough, leaving a small border around the edge.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
Add the Finishing Touches:
Remove the pizza from the oven and immediately top with fresh arugula. Drizzle with extra virgin olive oil and season with salt and pepper. Add shaved Parmesan or cherry tomatoes if desired.
Serve:
Slice and serve the pizza while it's warm, allowing the heat from the pizza to slightly wilt the arugula.
Ingredients
Directions
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and mix to form a dough.
Knead the dough on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled in size.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread the Stracchino cheese evenly over the dough, leaving a small border around the edge.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
Add the Finishing Touches:
Remove the pizza from the oven and immediately top with fresh arugula. Drizzle with extra virgin olive oil and season with salt and pepper. Add shaved Parmesan or cherry tomatoes if desired.
Serve:
Slice and serve the pizza while it's warm, allowing the heat from the pizza to slightly wilt the arugula.
Perfect Wine Pairing:
A crisp white wine like Pinot Grigio or a light-bodied Verdicchio complements the creamy cheese and peppery arugula well, providing a refreshing balance to the rich and flavorful pizza.
