Fresh Herb Pizza

Sprinkle yeast over warm water in a bowl and allow to sit for 10 minutes.

In the bowl of a mixer fitted with the paddle attachment, add the flour and salt and with the mixer running on low speed, drizzle in the olive oil and keep going until it’s mixed through. Next, pour in the yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil. Add the dough and form it into a ball. Toss to coat the dough ball in olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour.

Preheat oven to 500 F. Arrange oven rack in the lowest position.

Roll out half of the pizza dough as thinly as possible and place it on a large baking sheet. (Cover the other half and store in the fridge for later use; or make a second pizza using your favorite toppings.)

Drizzle extra virgin olive oil over the top of the crust and sprinkle with salt and pepper. Place the mozzarella slices all over the dough.

Bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly.

While the pizza is baking, combine basil, parsley and arugula in a bowl and toss with extra virgin olive oil and balsamic vinegar.

As soon as the pizza comes out of the oven, mound the greens on top of the pizza, sprinkle with grated Parmesan, cut into squares, and serve immediately.