Papa Sol's pizza dough (found in refrigerated section at Lowe's Foods) or your favorite pizza dough
1 red bell pepper (or any pepper of your choosing)
1/2 cup mascarpone cheese
1/2 cup shallot (diced)
1 ear Oven Roasted Corn
4 oz fresh goat cheese
4 oz fresh mozzarella
1 1/2 cup arugula
1 tsp olive oil
2 tsp lime/lemon juice (juice of about 1 lime/lemon)
sprinkle of salt & pepper
Roll out dough on floured surface into about a 9x13 rectacle. Place on greased cookie sheet or cookie sheet lined with parchment paper. Heat broiler in oven and add red pepper. Rotate pepper every 5 minutes until charred all over. Remove, turn off oven, and place in a plastic bag or container and allow to cool. Once cooled, peel off skin, remove seeds, and dice. Set aside. Heat oven to 400 degrees. Spread mascarpone cheese over pizza dough, add shallots, corn & pepper. Top with crumbled goat cheese and thinly sliced mozzarella. Bake pizza for 20 minutes or according to dough package directions. Meanwhile, mix together arugula, olive oil, lime juice, and a pinch of salt & pepper. Remove pizza from oven, and, while warm, add arugula mixture. Serve immediately.
NOTES: I was looking for a recipe that reminded me of the Arugula & Corn Pizza from The Herb Box in Scottsdale. This was pretty close. This would also be delicious if you added some crispy proscuitto or pancetta. My husband and I ate this pizza and made a plain cheese pizza for the kiddos. YUM!
Happy Cooking!
