A few weekends ago David and I decided to check out Plymouth, a charming town in Michigan about 40 minutes Southwest of us. There were shops, cafes, bakeries, and restaurants. I was in heaven. I am spontaneous in most things, but I am a planner when it comes to dining out. I use yelp incessantly and am always making sure the new places we try have good reviews. So although there were many places to pick from in Plymouth, I had my eye on Pizza e Vino Cellar 849 before we had even parked our car. It is a winery and pizzeria. An authentic Neapolitan pizza place no less, my absolute favorite style of pizza. They are supposedly the only place in Michigan to be certified by the Associazione Verace Pizza Napoletana of Naples, Italy. Credentials aside, it was insanely delicious. David had a margherita style pizza with house-made Italian sausage, and I had an amazing white pizza with arugula, parmesan and truffle oil on top. It was one of the best pizzas I’ve ever had, so why not make it at home? Unfortunately I do not have a wood-burning oven in my kitchen (Someday!), but I have my own pizza crust and the rest of the ingredients, so here is my spin on what I ate that glorious day. Simple toppings they are, but boring they are not. The arugula has a fresh, peppery bite that goes well with parmesan and the rich and pungent white truffle oil.
mozzarella, grated (about ¾ cup)
Parmigiano Reggiano grated (about 3 tablespoons) plus more for shavings
arugula (about 2 cups)
white truffle oil*
crushed red pepper flakes
Place an oven rack in the lower portion of the oven, set a pizza stone on the rack and preheat to 500 degrees F.
On a lightly floured piece of parchment paper, roll out the dough to a 15” circle. Slide the dough with parchment onto a pizza peel. Lightly brush the entire crust with extra virgin olive oil and sprinkle lightly with sea salt. Top the pizza with the grated mozzarella and Parmesan cheese. With the pizza peel, slide the pizza onto the pizza stone and bake until the crust is starting to brown and the cheese is bubbly and browning in spots. Remove from oven.
In a bowl, drizzle white truffle oil over the arugula (enough to coat lightly) and toss. With a vegetable peeler, shave some Parmesan over the arugula and toss again. Top the pizza with the arugula mixture and sprinkle with crushed red pepper.
*white truffle oil- an ingredient from the gods. Not really, but this little bottle of oil might as well be from heaven. Ever had truffle fries with Parmesan? Yes? Then you know what I’m talking about. No? Get yourself to the nearest bistro that serves them.