Confirm This! Richness of Experience Effects Judgement in Matters of Pizza...

I was watching Supreme Court nominee Sotomayor as she was grilled by Senate Republicans and I thought, "let's face it, I would hope that I, with the richness of my experiences, would more often than not make a better pizza than anybody who hasn’t lived that life."

Though I am inspired by Bottega Louie's Bianco Pizza this is how we do Bianco Pizza west of the 110 in Downtown LA!

Preheat oven to 450F.

2 Boboli Thin Crusts
2 1/2 Cups Part Skim Mozzarella (Shredded)
1 1/2 Cups Low Fat Ricotta
A block of Reggiano Parmesan
2 Tablespoons and a drizzle of Extra Virgin Olive Oil
3-4 Garlic Cloves, minced
1/2 Jar of Pasta Sauce
6 Cups Baby Arugula
1/4 Cup Chopped Red Onion
1-2 Teaspoons Red Wine Vinegar
Juice of 1/2 Lemon
Freshly Ground Pepper


Mix the following ingredients in a large bowl:
2 Cups Low Fat Ricotta
2 Cups Part Skim Mozzarella (Shredded)
As Much Shredded Reggiano Parmesan as makes you happy
(for me, at least 1/2 Cup)
Drizzle of Olive Oil

Place one Boboli crust on an ungreased cookie sheet or pizza pan. Spread about 2/3 of the cheese mixture the crust. Top with 1/2 of the minced garlic and about 1/4 cup shredded mozzarella. Bake until all cheese is melted, but not brown.

While first pizza is baking, place the second crust on an ungreased sheet/pan. Spread 1/2 jar of pasta sauce on the crust. Drop remaining cheese mixture by the heaping teaspoons on top of the sauce. Sprinkle with remaining garlic and remaining mozzarella. Bake until cheese is melted, but not brown.

While pizzas are baking, wash and dry arugula put in a large bowl with onions. In a separate small bowl, mix 2 tablespoons olive oil, lemon juice, 1-2 teaspoons of red wine vinegar and LOTS of freshly ground black pepper. Pour over Arugula/onion mixture and toss well.

Serve fresh arugula mixture (uncooked) on top of piping hot pizzas.

Try it, I think that you'll trust my "judgement!"

'Til next time,
Bobbi