Cherry Pizza with Herbed Mascarpone and Arugula

To make the crust, mix the yeast with ½ cup warm water and ½ cup flour in a large bowl. Let sit until mixture is foamy and active, about 5 minutes. Add 2 cups flour, salt, olive oil, and remaining ¼ cup water. Stir with a wooden spoon to mix, and then knead by hand until smooth. (Flour hands well and add additional flour if necessary. Dough should be soft, but smooth.) Cover and let rest in a warm area for 2 hours. Dough can be made ahead and refrigerated overnight (or frozen) at this point. (Allow dough to thaw in the refrigerator and then rest at room temperature for 30 minutes before rolling out.)

Meanwhile, in a food processor, combine mascarpone, crème fraiche, herbs, shallot, lemon zest, salt, and pepper and blend until smooth.

Once dough has risen, preheat oven to 400°F. Divide dough in half and knead each into a smooth ball. Cover with a clean towel and let rest for 10 minutes.

On a lightly floured surface, roll out the dough, one ball at a time, into 10- to 12-inch rounds. Sprinkle a baking stone or large baking sheet with 1 tbsp cornmeal and carefully transfer one round, reshaping on stone or sheet if needed. Brush entire surface with olive oil and pierce with a fork. Bake crust for 10 to 12 minutes or until lightly browned and slightly puffed. Remove from oven and cool for about 10 minutes.

Carefully spread the cheese on crust and top with ½ cup cherry halves. Return pizza to oven and bake an additional 10 to 15 minutes or until crust is golden brown and cherries are lightly roasted.

Remove pizza from oven and carefully transfer to cutting board. Cool slightly, then top with 1 cup arugula and drizzle with 1 tbsp honey. Cut into wedges and serve. (Repeat with other pizza or cook both at the same time using two baking sheets or baking stones.)

Variations: Substitute fresh basil leaves for the arugula; Try tarragon in place of the chives; or replace the mascarpone with part skim ricotta; Try red grapes for the cherries.