Ingredients
8 oz Fresh Mozzarella, Perlinis
Pizza Dough
Extra Virgin Olive Oil
1 Bunch Fresh Arugula, cleaned and trimmed                                            
4 medium Tomatoes, diced and seeded
Fresh Ground Black Pepper
Sea Salt

Method
Prepare pizza dough recipe according to instructions, divide in half and stretch into rounds and lay out on a pizza stone dusted with cornmeal. Brush with olive oil and sprinkle sea salt over dough. Bake in 450˚ oven until crust is golden brown. While dough is baking, toss together in a bowl half the arugula, tomatoes and Perlini with 2 Tbsp Olive Oil and a couple turns of ground black pepper. When pizza dough is ready, remove from oven and top with Arugula/Tomato/Cheese mixture.

Notes
Pizza sauce and dough recipes can be found on the Mozzarella Fresca Web Site. But there are excellent store-bought versions available that can be substituted as well. In addition, the pizza comes out best when cooked on a Pizza Stone, available at specialty food & kitchen stores, such as Crate and Barrel, Sur la Table and Williams Sonoma. Fresh Arugula can be tricky to find, but is being offered more and more in the pre-packaged salad bags in your grocer’s produce section.