Pizza with Arugula and Shaved Parmesan Salad

2 cloves garlic, minced

4 tablespoons extra virgin olive oil

3/4 cup coarsely grated mozzarella, about 3/4 cup coarsely grated fontina, about 3 ounces

2 large bunches arugula, ends trimmed

1 tablespoon lemon juice

Salt and freshly ground black pepper

6 ounce chunk Parmigiano Reggiano cheese

Make the pizza dough and let rise.

Thirty minutes before baking, place a pizza stone or unglazed quarry tiles on the bottom shelf of the oven and set the oven temperature to 500F.

2 tablespoons olive oil and let stand for 30 minutes.

In a bowl, combine the fontina and mozzarella and reserve.

For the vinaigrette, in a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice and the remaining garlic. Season to taste with salt and pepper.

9-inch circle,

1/4" thick. Transfer it to a well floured pizza peel or paddle. Brush the dough to within

1/2" of the edge with the garlic-infused oil. Sprinkle combined cheese over dough. Slide the pizza onto the pizza stone and bake until golden and crisp,

8 to 10 minutes. Toss the arugula with the vinaigrette and season with salt and pepper. Spread on top of pizza. Shave Parmigiano Reggiano onto the top and serve immediately.

Continue with the remaining ingredients to make a second pizza.

2 pizzas, 9-inches diameter