This crust is too crispy for my liking, but just right for Jess. I've been making this since about 2005, and I don't know how it's not on the blog yet. I wish I could give proper credits for the idea, but that's a long time to remember where it came from. I do vaguely remember that the idea for using roasted garlic as a base came from one source, and the idea to add arugula post-baking came from another source, because I remember being pleasantly surprised and impressed with myself when this all came together. In any event, this is one of my go-to recipes when I have arugula. I like it because it's pizza and salad all in one, so I don't feel the need to serve vegetables alongside it. The only downside is that it doesn't keep very well. In a perfect world, I would only dress the amount of arugula we will eat in that sitting, and I would keep the rest of the arugula dry and separate until we eat the leftovers. In reality, I generally just throw it...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.