Arugula, Pesto, Ricotta, and Smoked Mozzarella Pizza

By drinkfairy

Ingredients

• Cornmeal, for dusting
• 1/2 cup whole-milk ricotta cheese
• 2 garlic cloves, crushed
• 1 teaspoon kosher salt
• 1/4 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
• Olive oil, for drizzling
• 2 plum tomatoes, sliced 1/4 inch thick

Details

Adapted from theview.abc.go.com

Preparation

Step 1

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

2. 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.

3. 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.

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