White Arugula Pizzantini
Light, tasty, and healthful, perfect for a springtime lunch.
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Fontina cheese (8oz)
1 1/2 cups grated mozzarella (7oz)
11oz creamy goat cheese, crumbled
1 cup extra virgin olive oil
1/4 cup freshly-squeezed lemon juice
8oz baby arugula
1 lemon, sliced
Freshly cracked pepper and sea salt to taste
- Make garlic oil by combining garlic, red pepper, thyme, and 1/2 cup of olive oil in a small saucepan. Bring to a simmer, and cook for 10 minutes, making sure the garlic doesn’t burn.
- Brush full-size Croccantini with garlic oil, and sprinkle liberally with freshly cracked pepper and sea salt to taste.Sprinkle Croccantini equally with Fontina, mozzarella, and goat cheese, then drizzle with garlic oil. Bake for 5-10 minutes, or until Croccantini begins to turn golden brown, and cheese is melted.
- While pizzantini is baking, whisk together remaining 1/2 cup of olive oil, lemon juice, and salt and pepper to taste. When pizzantini are done, place arugula in a large bowl, and toss with lemon vinaigrette. Place a large handful of salad on each pizzantini, and enjoy immediately.