1 ball pizza dough
Extra virgin olive oil
3 medium ripe tomatoes (about 1 pound) cored and sliced crosswise into thin rounds
salt and fresh ground pepper
1 1/2 cups grated mozzarella cheese
3 cups stemmed arugula leaves, washed, thoroughly dried, and tossed with 2 tablespoons oil

Preheat oven to 500 degrees F.

Oil a baking sheet, then press dough ball into a flat round directly on the oiled sheet. Let the round rest a few minutes, this will relax the dough and make it easier to roll out. Then pat out the dough, as thinly as you like, oiling your hands if necessary.

Lightly brush the dough round with olive oil. Arrange the tomato slices in concentric circles over the dough round, leaving a 1/2 inch border uncovered. Season with salt and pepper to taste and drizzle with 1 teaspoon oil.

Slide the sheet into the oven or the pizza directly onto a pizza stone. Bake until the crust edges start to brown, 6 to 10 minutes. Sprinkle with cheese and continue baking until cheese melts, 2 to 3 minutes more. Remove the pizza from the oven and top with the arugula.