Three-Cheese White Pizza with Fresh Arugula

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Three-Cheese White Pizza with Fresh Arugula Recipe
Photo: Brian Woodcock; Styling: Claire Spollen


Try this trick to get ultrathin fresh mozzarella slices: Pat mozzarella ball dry, and place in the freezer for about 30 minutes. You'll be able to cut paper-thin slices, which allow for more creamy, cheesy coverage.
Serves 4 (serving size: 1 piece)


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12 ounces refrigerated fresh pizza dough
2 teaspoons extra-virgin olive oil
6 garlic cloves, crushed
2/3 cup fat-free ricotta cheese
2 tablespoons canola mayonnaise
2 teaspoons chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1.5 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/3 cup)
3 ounces fresh mozzarella cheese, very thinly sliced
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar
1 1/2 cups baby arugula


Hands-on: 20 Minutes
Total: 40 Minutes

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 20 minutes.

2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

3. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic is lightly browned. Remove garlic with a slotted spoon. Finely chop garlic. Reserve oil.

4. Place chopped garlic, ricotta, mayonnaise, thyme, pepper, and Parmigiano-Reggiano cheese in a medium bowl. Beat with a mixer at medium-high speed until almost smooth (about 2 minutes).

5. Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface of dough liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Bake at 500° for 5 minutes. Spread ricotta mixture over crust, leaving a 1/2-inch border. Arrange mozzarella over ricotta mixture. Bake at 500° for 10 minutes or until crust and cheese are browned.

6. Combine reserved oil, juice, and vinegar in a medium bowl. Add arugula; toss to coat. Top pizza with arugula mixture. Cut pizza into 4 large pieces.

Created date

August 2014

Nutritional Information

Calories 402
Fat 13.3 g
Satfat 5.2 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 19 g
Carbohydrate 46 g
Fiber 6 g
Cholesterol 31 mg
Iron 1 mg
Sodium 688 mg
Calcium 321 mg