Sometimes you just need a "go to" recipe!
This has been one of those recipes for our family and makes a delicious appetizer with a glass of wine! Enjoy!
1 Fresh pizza dough ball from Publix bakery or other grocery, deli, or homemade
A few tablespoons of Instant Grits, or cornmeal for pan
1 bag or box of Arugula
1/2 C crumbled Feta or Goat cheese
1/4 C toasted Pine nuts
Vinaigrette to taste made with Il Bel Cuore Olive Oil
Salt and pepper to taste
1/4 C freshly squeezed lemon juice
1/2 C IBC olive oil
1 tsp kosher salt (I use Crystal Diamond)
1/2 tsp Freshly ground pepper
Whisk until emulsified
To make the rolls:
Preheat oven to 385 degrees F
Remove pizza dough from the refrigerator and loosen the tie tab on the bag about one hour before baking.
Let dough rest and rise a little before working.
Cover your cookie sheet or pizza stone with instant grits.
Remove pizza dough ball from the bag and cut into 2-3 inch dough balls using a serrated knife.
Roll the dough in the grits on the cookie sheet to slightly cover and keep them from sticking.
Lightly salt and pepper the dough balls.
Place in the oven on middle to upper rack and bake about 20 minutes or until evenly browned.
Remove from oven and let cool slightly in order to further handle the rolls and cut.
While the Pizza balls are baking, toast the pine nuts on the stove in a small pan with a little olive oil over low heat.
Using a wooden spoon turn often and keep an eye on them so they do not burn.
Place Arugula in a large bowl. Add crumbled Feta or Goat cheese, then some of the Pine Nuts and pour a little of the vinaigrette dressing on top. Toss well to evenly distribute the oil and ingredients. *Do not make it too wet, you can always add more dressing later.
Using the serrated knife, slice the center of the cooked dough balls. Fill with large clumps of the Arugula mixture and add more dressing or olive oil to taste.