ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Three-Cheese White Pizza with Fresh Arugula

Photo: Brian Woodcock; Styling: Claire Spollen


Hands-on time 20 mins
Total time 40 mins
Yield Serves 4 (serving size: 1 piece)
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.


  • 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

Nutrition 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

How to Make It

  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.