Giada De Laurentiis - Arugula Pesto, Ricotta and Smoked Mozzarella Pizza

Arugula Pesto, Ricotta and Smoked Mozzarella Pizza

ingredients

4 to 6 servings


Arugula Pesto, Ricotta and Smoked Mozzarella Pizza Cornmeal for dustingcornmeal1 ½ cup ricotta cheesericotta cheese½ 2 cloves garlic, crushedgarlic clove2 1 teaspoon kosher saltkosher salt1 ¼ teaspoon freshly ground black pepperfreshly ground black pepper¼ 2 cups (8 ounces) shredded smoked mozzarella cheesesmoked mozzarella cheese2 1 packed cup (1 ounce) arugulaarugula leaves1 Flour for dustingall purpose flour1 1 (1-pound) ball store-bought pizza doughpizza dough1 Extra-virgin olive oil, for drizzlingextra-virgin olive oil1 2 plum tomatoes sliced into ¼-inch thick slicesplum tomatoes2

Arugula Pesto, Ricotta and Smoked Mozzarella Pizza

Cornmeal for dusting

½ cup ricotta cheese

2 cloves garlic, crushed

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 cups (8 ounces) shredded smoked mozzarella cheese

1 packed cup (1 ounce) arugula

Flour for dusting

1 (1-pound) ball store-bought pizza dough

Extra-virgin olive oil, for drizzling

2 plum tomatoes sliced into ¼-inch thick slices

instructions


Arugula Pesto, Ricotta and Smoked Mozzarella Pizza Place an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside. 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 diameter 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. Drizzle with olive oil. Bake for 15 to 16 minutes until the crust is golden. Cut into wedges and serve.

Arugula Pesto, Ricotta and Smoked Mozzarella Pizza

Place an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside.

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 diameter 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. Drizzle with olive oil.

Bake for 15 to 16 minutes until the crust is golden. Cut into wedges and serve.