There are times when modesty in the face of great accomplishment is warranted, gentlemanly, and appreciated. This is not one of those times. We take a great many things for granted. The capacity to make fire for example. We have matches, lighters, stovetops. It hasn’t always been that way of course. If we couldn’t find a match it would never occur to us to start rubbing two sticks together today, but that’s what people did for thousands and thousands of years. I say this because I have invented the Salad Pizza and in doing so, have changed the world. Some day in the near future, parents will explain that salad used to be served in bowls or on plates to the amazement of their children.
Start with a basic pizza dough. Preheat the oven to 500 and give the pizza stone twenty minutes at temperature to absorb the heat. Roll out a thin pie roughly 12″ in diameter and put it, unadorned into the oven. Let it crisp up just a little to the point that the dough holds its shape on its own and then pull it out. Add thinly sliced roma tomato, onions, and chopped or whole kalamata or other black olives with intermittent bits of fresh mozzarella and then back to the oven for ten minutes give or take. Keep an eye on it.
When the pizza is ready, pull it out of the oven and let it cool for a moment. Meanwhile, add three good hand fulls (it really feels like that should be “hands full”) of arugula to a mixing bowl and dress with few glugs of extra virgin olive oil and a few dashes of red wine vinegar followed by a good pinch of salt and a few twists from the pepper grinder. Those aren’t the most precise quantities I know, but salad dressing is a matter of personal taste. Don’t overdress and try to keep a three to one ratio of olive oil to vinegar. Cut the pizza into eight slices and top with the salad and serve.
Squabble over a little bit of cheese if you must, this is a healthy dish.