Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
A cheesy pesto made with ricotta, smoked mozzarella and arugula make this pizza amazing!
Servings 4
Calories 509kcal
Equipment
Ingredients
- Cornmeal for dusting
- ½ cup ricotta cheese
- 2 cloves garlic crushed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups smoked mozzarella cheese shredded
- 1 cup arugula packed
- 1 pound store-bought pizza dough
- Extra-virgin olive oil for drizzling
- 2 plum tomatoes sliced into ¼-inch thick slices
Instructions
- 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, ¼ to ⅛ 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.
- Serves 4 to 6
Notes
You can use regular mozzarella if you can't find smoked.
Cherry tomatoes or regular tomatoes will also work.
Instead of store bought you could try my Bread Machine Pizza Dough or my 5 Minutes a Day Artisan Pizza Dough
Nutrition
Calories: 509kcal | Carbohydrates: 58g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 1781mg | Potassium: 166mg | Fiber: 2g | Sugar: 8g | Vitamin A: 890IU | Vitamin C: 5.4mg | Calcium: 360mg | Iron: 3.6mg