Rao’s Homemade Marinara® Pizza

Preheat: Indoors, heat a pizza stone or steel in the upper third of a 500°F oven for 40 minutes. Outdoors, preheat your pizza oven until the stone reaches 750–800°F.

Reserve 1 tbsp olive oil for the arugula. Brush eggplant with some of the remaining oil and season with salt. Cook in a hot cast-iron skillet or grill pan, 2–3 minutes per side, until browned and tender. Cool slightly.

Dust a pizza peel with rice flour. Stretch one dough ball into a roughly 12-inch round. Spread with ¼ of the marinara, leaving a 1-inch border. Add ¼ each of the mozzarella and eggplant.

Bake until the crust is golden and the cheese bubbles: 7–10 minutes indoors, or about 90 seconds–2 minutes outdoors, rotating frequently. Reduce the outdoor oven’s flame before launching if needed to prevent scorching. Repeat with remaining dough and toppings.

Toss arugula with reserved oil, lemon juice and a pinch of the salt. Finish each pizza with hot honey and arugula. Slice and serve!