3 tablespoons olive oil, plus more to grease pan and brush crust
1 pound pizza dough (homemade or store bought; thawed if frozen)
2 balls fresh mozzarella, thinly sliced
5 sprigs fresh thyme, leaves removed from stems
1/4 teaspoon crushed red pepper flakes
5 cups packed arugula
1/2 fresh cherry tomatoes, sliced in half
1/2 cup freshly grated Parmesan
2 tablespoons fresh lemon juice (about 1/2 a lemon)
zest from 1/2 lemon
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
Heat oven to 500 degrees (make sure your oven is clean). Grease a round pizza pan or a 17 x 12-inch rimmed baking sheet with olive oil. Place pizza dough into center of greased pan and press out and flatten dough so it spreads as close as possible to the edge of pan. Work those muscles! A thin crust will be worth it.
Scatter mozzarella slices over dough and sprinkle thyme leaves and crushed red pepper over the top. Brush exposed edge of crust with olive oil. Bake for 15 minutes, until crust is crispy and cheese bubbly. If cheese starts to get too brown, cover center of pizza with foil. I personally love browned cheese and leave uncovered; this is up to your personal taste.
While pizza bakes, toss together arugula, cherry tomatoes, Parmesan, 3 tbsp of the oil, the lemon juice, lemon zest, salt and pepper. When pizza is ready, let cool for about 2 minutes and then top with the arugula mixture. Top with remaining slices of fresh mozzarella, cut into slices and serve. So good!