Using a rolling pin, roll the dough over the pin to transfer it to your pizza pan which
has been dusted with little cornmeal or slightly greased with oil
(this is to avoid the pizza from sticking)
Slowly stretch the dough using your hands so that it extends a little beyond the
rim of the pan.
Place the string cheese with a little gap around the edges of the pan.
Now bring the ends of the dough over the cheese and press it down well until it encloses
the cheese well. Make sure its a tight fit. You don't have to crimp/curl, just
folding over the cheese should work perfectly fine. Do all around.
Now for some topping. I used some tomato sauce and spread it around till the edges.
Sprinkled the chopped basil leaves on top of the sauce. Chopped some fresh tomatoes,
thinly sliced. Spread them all around. Placed some sliced fresh mozzarella cheese and
sprinkled some on top.
Bake in a preheated oven 450-500F. Mostly it is advised to keep at your maximum oven heat
but personally I found that my oven gets hot too fast too soon which does not enable even
cooking. For me 400F worked. If you have pizza stone, you can place the pizza directly
on the stone or use a baking sheet to bake it. Whatever works for you. At 400F it took me
15-20 minutes to bake evenly. At higher heat it might take even less. Make sure to keep a
look at it.
Once done, remove the pizza and then sprinkle the chopped arugula leaves on top. The heat
from the pizza and all those bubbling cheese will wilt the leaves.
Cut them into slices and then serve them hot. You can sprinkle some more vegetarian
Parmesan and pepper flakes if you like.