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.
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
How to Make It
Preheat oven to 475°. Sprinkle baking sheet with cornmeal.
In food processor, blend ricotta, garlic, salt, and pepper until smooth. Add mozzarella and arugula. Pulse to combine.
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.
Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Copyright 2012 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.