From Roberta's Cookbook by Carlo Mirarchi
Makes 1 (12-inch) pizza
1 (12-inch) round of pizza dough (purchase fresh dough at your local pizzeria or see recipe for pizza dough here)
2 handfuls mixed baby greens, such as arugula, mustard greens, and/or chard
half a lemon
2 3/4 ounces fresh mozzarella
1/2 ounce parmigiano, finely grated
pizza dough with store-bought yeast
2 1/2 cups fifty-fifty blend of 00 flour and all-purpose flour
2 teaspoons fine sea salt
1 teaspoon fresh yeast or 1/2 teaspoon active dry yeast
1 teaspoon olive oil
1 cup minus 1 tablespoon lukewarm water
To make the pizza dough with store-bought yeast: In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading. After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass. Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure -- which means a chewy, pliable crust -- and flavor.
To make the white + green (pizza): Preheat the oven to the highest temperature possible. Place a pizza stone or tiles on the middle rack of the oven and let it heat up for 1 hour.
In a bowl, lightly dress the greens with a splash of olive oil, a squeeze of lemon, and a pinch of salt.
Crumble the mozzarella into marble-size bits and distribute them over the dough. Drizzle with a splash of olive oil and scatter a pinch of salt and the parmigiano on top. Bake the pizza until the crust is golden brown and bubble. Put the dressed greens on top and serve.