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Mozzarella Pizza with Pine Nuts, Currants & Arugula


Pizza Dough:

  • 1 1/2 tablespoons ground golden flaxmeal
  • 3 tablespoons very hot water
  • 420 grams about 3 cups kumquat's all-purpose flour
  • 2 teaspoons salt
  • 5 teaspoons active-dry yeast
  • 1/3 cup olive oil
  • 1 tablespoon sugar
  • 1 cup warm water 110`, divided
  • Olive oil for brushing
  • 1/2 teaspoon garlic powder

Pizza Topping:

  • 2 cups shredded mozzarella cheese
  • 8 ounces mozzarella ciliegine cheese
  • 1/4 cup pine nuts toasted
  • 1/4 cup currants
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon minced garlic
  • 1/2 cup arugula


  • Combine flaxmeal and 3 tablespoons very hot water in a small bowl until a slurry is formed; set aside.
  • Combine flour and salt in a large mixing bowl or bowl of a stand mixer. Combine yeast, olive oil, sugar and 1/2 cup warm water in a medium bowl or measuring cup. Allow to rest for 3 minutes for yeast to activate. Add yeast mixture to flour mixture; mix for 1 minute. Add flaxmeal slurry to dough; mix until dough comes together in a ball. If dough is too dry, add enough water to for a tender, pliable dough. Set aside to rest for 1 hour.
  • Preheat oven to 450`. Roll dough out to desired thickness; transfer to pizza stone or baking sheet. (i roll mine out directly onto lightly floured baking sheet.) Brush olive oil over entire dough and sprinkle evenly with garlic powder.
  • Sprinkle dough evenly with shredded mozzarella cheese and mozzarella balls. Top evenly with pine nuts and currants. Bake at 450` for 16 mintues.
  • Meanwhile, combine 2 tablespoons olive oil, lemon zest and garlic in a small skillet or saucepan. Heat mixture over medium-low for 5 minutes. Turn off heat and let sit for 5 minutes. Strain mixture, discarding lemon zest and garlic.
  • Drizzle pizza evenly with infused oil, and sprinkle arugula over top of pizza.