Arugula Pesto, Ricotta and Smoked Mozzarella Pizza


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
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.

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