Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
- 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