White pizza with arugula from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 284) by Christopher Kimball

  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • lemons
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Notes about this recipe

  • SpatulaCity on November 14, 2023

    Tasty - we used dough from Trader Joe’s. I thought the sauce could use a little more oomph, but as is it was still a fun and easy dinner. Would repeat but maybe add a touch of something acidic or sour to the sauce. Creme fraiche? I bet a few pieces of prosciutto would also be excellent on top

  • et12 on November 21, 2022

    We liked this and despite my using a thinner cream then what was called for, I still managed to get a nice sauce out of it. I used spinach I had on hand and it tasted lovely, but I can appreciate how arugula would have been better.

  • sarahawker on June 28, 2022

    I LOVED this. Never would have thought of using a heavy cream to make a sauce. The overspill did smoke up the kitchen pretty well. I used the Robertas Pizza dough from the NYT and it was delicious. Two 10-12" pizzas served four. Do not plan on leftovers, this would likely not reheat or save well at all.

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