Made with a Beefer: Classic Tomato Arugula Pizza

The beauty of the pizza is that it can be made with just about anything. Sure, there are some basic principles, in that there needs to be a crust, some manner of sauce, a layer of cheese and maybe some sort of meat, vegetable or fruit topping or many toppings, and then some heat must be applied. But within these bounds there are almost infinite possibilities. In fact, a pizza can be for breakfast, lunch, dinner or even dessert. In all cases the crust can be wheat, or flour, or gluten free or even made from cauliflower. The sauce could be red, white, olive oil, or even BBQ sauce or jelly (dessert pizza). The cheese options are as infinite as there are cheeses. And the toppings could be just about anything. Someone actually put pineapple on a pizza once and now it’s a mainstay, and not on a dessert pizza. That leaves us with the heat source. In this case the Beefer, which once the pizza stone is warmed up, will churn out pizzas at a rate of one about every 90 seconds. Which means one standard size Beefer could provide a personal pie to every member of a family of four in about six minutes. That’s right, four personal pizzas in six minutes. Below is just one pizza possibility.

Classic Tomato Arugula Pizza Ingredients:

  • Corn meal, for work surface and Beefer paddle
  • 4-5 oz store bought thin crust pizza dough (per pizza)
  • 2 tbsp pizza sauce or marinara
  • 2 – 3 oz fresh mozzarella, patted dry
  • 1 roma tomato, sliced thin
  • 1/2 tsp dried oregano
  • 1/2 tsp granulated garlic
  • Olive oil, for drizzling
  • Red pepper flakes (optional)
  • Arugula (optional)


Pre-heat Beefer with pizza stone on the lowest rung for 20 minutes on high.

Sprinkle paddle and work surface with corn meal.

Cut (or roll out) pizza dough to desired shape being careful it will fit on the Beefer paddle.

Evenly spread pizza sauce as close to the edge as you can.

Lay down ½ of the mozzarella, then the roma tomato slices, finishing with the other half of mozzarella.

Sprinkle oregano and granulated garlic evenly over pizza.

Drizzle with olive oil.

After the Beefer pizza stone is pre-heated reduce heat to medium and place pizza directly on stone for 45 seconds:

Using the paddle rotate pizza 180 degrees and finish cooking for another 45 seconds. 
Pull pizza out and top with red pepper flakes and/or fresh arugula:

Classic Tomato Arugula Pizza

With the hot pizza stone, the pizza cooks from the top and bottom which allows it to cook through before the top gets burnt. For this particular pizza, I highly recommend the fresh arugula. It adds an amazing spiciness and lovely crunch to the mouthfeel.

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