Pizza dough & White Pizzas with Arugula

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Ina garten pizza dough mix dough in kitchen aid

subheading: For the dough:

1 ¼ 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

subheading: Oil brush on dough/ crust:

Olive oil

4 cloves garlic, sliced

5 sprigs fresh thyme

¼ teaspoon crushed red pepper flakes

subheading: For the topping:

3 cups grated Italian fontina cheese (8 ounces)

1 ½ cups grated fresh mozzarella cheese (7 ounces)

11 ounces creamy goat cheese, such as montrachet, crumbled

subheading: For the vinaigrette:

½ cup good olive oil

¼ cup freshly squeezed lemon juice

Freshly ground black pepper

8 ounces baby arugula

1 lemon, sliced

Note: Ingredients may have been altered from the original.

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