White Pizzas With Arugula

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Patent and the Pantry


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1¼ cups (300 mL) warm water, 100F to 110F (38C to 43C)

4½ tsp (22 mL) dry yeast

1 tbsp (15 mL) honey

olive oil

4 cups (1 L) all-purpose flour, plus extra for kneading


4 garlic cloves, sliced

1/4 tsp (1 mL) crushed red pepper flakes

freshly ground pepper

3 cups (750 mL) grated Italian Fontina

1½ cups (475 mL) grated fresh mozzarella

11 oz (300 g) creamy goat cheese

1/2 cup (125 mL) olive oil

1/4 cup (50 mL) freshly squeezed lemon juice

8 oz (250 g) baby arugula

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