Pizza with Tomatoes, Fresh Mozzarella, and Arugula

I shall call this pizza Marugalita! Or, a play on the classic margherita pizza, with arugula where basil might be. I love peppery arugula on pizza.

1 1/8 cups warm water
1 packet active dry yeast
1 teaspoon sugar
3 cups flour
1 teaspoon kosher salt
2 tablespoons olive oil (plus more)

olive oil
tomatoes (canned will do in mid-Winter)
fresh mozzarella
arugula
salt

With your pizza stone inside, preheat your oven to its hottest, non-broil setting.

Mix the yeast, sugar, and water. Set aside. Put the flour and salt into a food processor and pulse a few times to combine. With the processor running, add the olive oil, then the water-yeast solution (once the yeast is dissolved). Continue with the machine running until a ball begins to form. If the dough is too wet, add flour a tablespoon at a time until it produces the desired consistency. Remove the dough and form it into a ball, then dump it into a large bowl. Cover with plastic wrap and let rise in a warm, non-drafty place for an hour or so.

This recipe makes two crusts.

Roll out one half of the dough, brush it with olive oil, then cover with the tomatoes, cheese, and arugula. Perhaps sprinkle with a little coarse salt. Bake for about 10 minutes, until the cheese has melted and the crust begins to brown.