Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
Photo: Amy Neunsinger
Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza is a quick, light, and tasty choice for a weeknight meal. Smoky mozzarella cheese provides a pronounced taste and aroma to this ricotta- and arugula-based pizza.
Makes 6 servings (serving size: 1/6 pizza)


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Cornmeal, for dusting
1/2 cup part-skim ricotta
2 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded smoked mozzarella
1 packed cup (1 ounce) arugula
1 pound pizza dough
2 plum tomatoes, sliced 1/4 inch thick
1 tablespoon olive oil


Prep: 15 Minutes
Cook: 15 Minutes

1. Preheat oven to 475°. Sprinkle baking sheet with cornmeal.

2. In food processor, blend ricotta, garlic, salt, and pepper until smooth. Add mozzarella and arugula. Pulse to combine.

3. On lightly floured surface, roll pizza dough into a 14-inch circle; transfer to baking sheet. Spread ricotta mixture on top, leaving a 1-inch border. Top with tomatoes and drizzle with oil. Bake 15 to 16 minutes, until the crust is golden.

Created date

April 2012

Nutritional Information

Calories 303
Fat 9.6 g
Satfat 3.8 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 14 g
Carbohydrate 38 g
Fiber 6 g
Cholesterol 21 mg
Iron 0.0 mg
Sodium 631 mg
Calcium 0.0 mg