INGREDIENTS
2 cups
arugula
4 servings
corn meal
6 oz
fresh mozzarella
2 tbsp
lemon juice
1 tbsp
olive oil
1/2 cup
parmesan cheese
4 servings
parmesan cheese
1 tsp
salt
4 servings
salt and pepper
1 pinch
sugar
1 cup
water
2 1/4 tsp
yeast
3 1/2 cups
yukon gold