Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

Serving Size: 4
Prep Time:
Total Time:


  • cornmeal, for dusting
  • olive oil, for drizzling
  • 1 Pound ball store-bought pizza dough
  • flour, for dusting
  • 1 cup arugula
  • 2 cup shredded smoked mozzarella cheese
  • 0.25 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 2 garlic clove, crushed
  • 0.5 cup whole milk ricotta cheese
  • 2 plum tomato, sliced 1/4 inch thick


In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky.

On a lightly floured work surface, roll out the dough into a 14-inch circle, 1/4 to 1/8 inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top, leaving a 1-inch border. Arrange the tomato slices on top and drizzle with olive oil. Bake 15 to 16 minutes, until the crust is golden.

Recipe courtesy of Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis, 2012. Published by Clarkson Potter/Publishers, a division of Random House, Inc