Pizza Con Rucola

Directions

1. 1
   Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
2. 2
   *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
3. 3
   Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
4. 4
   Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
5. 5
   When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
6. 6
   While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
7. 7
   Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
8. 8
   Repeat with the remaining ingredients to make the second pizza.