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.
3 ounces fresh mozzarella cheese, very thinly sliced
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar
1 1/2 cups baby arugula
How to Make It
Remove dough from refrigerator. Let stand at room temperature, covered, for 20 minutes.
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).
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.
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).
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Great flavors! Took awhile to make but definitely meets the cheesy pizza cravings. Followed recipe - just added a few sliced tomatoes under the arugula at the end. Also made the mistake of pressing my garlic before cooking in the oil at the beginning of the process (instead of crushing, then chopping)--so it ended up getting browner than it should have. Will definitely save this one for the next time I desperately need cheesy pizza.
Simple, quick, easy prep for week night dinner, yet tasty & complex flavor fit for company. I cheat on one ingredient that gives me what I think is the perfect thin crust - Pastorelli Ultra Thin & Crispy...I find them @ World Market in a 3-pack. Just like the recipe notes, I put a touch of olive oil on the pre-made crust & bake it for a very few minutes on 400 degrees - not 500 degrees as this is too hot for this crust. Thank you for the GREAT tip on freezing the fresh mozzarella. Crispy, thin crust; very smooth, well-beaten ingredients & ultra thin sliced mozzarella (I use a cheese slicer as it gives me such consistent melting and integration with the other ingredients) - equals the perfect white pizza pie!