Ingredients
For the dough:
- 1 1/4 cups warm (100 to 110) water
- 2 packages dry yeast
- 1 tablespoon honey
- Good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- Kosher salt
- 4 cloves garlic, sliced
- 5 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
For the topping:
- 3 cups grated Italian fontina cheese (8 ounces)
- 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
- 11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette:
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- Freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon, sliced
Description
Food Network
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