Arugula, lemon, parmesan & ricotta

By aarrington

Ingredients

• 3 T olive oil plus more to brush crust
• pizza dough/crust of choice
• 1 ball (8 oz.) fresh mozzarella, thinly sliced
• 5 C packed arugula
• 1/2 C freshly grated Parmesan
• 2 T fresh lemon juice (about 1/2 a lemon)
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 3/4 C ricotta cheese
• balsamic glaze (optional)

Preparation

Step 1

Heat oven to 500°

Scatter mozzarella slice over dough and brush exposed edge of crust with olive oil. Bake for 15 minutes, until crust is crispy and cheese bubbly.

While pizza bakes, toss together arugula, Parmesan, 3 T oil, lemon juice, salt & pepper. When pizza is ready, let cool for about 2 minutes and top with salad. Top with 12 spoonfuls of ricotta (1 T each). Drizzle with balsamic glaze (optional). Cut and serve.