Arugula & Pesto Pizza Recipe

pizza-WeeknightsWithGiada-ClarksonPotter-AmyNeunsinger

An easy mid-week dinner idea from Food Network chef Giada de Laurentiis. "This delicious recipe is sure to be a crowd pleaser for adults and children. Creamy ricotta cheese is the base for all the delicious flavours here, most notably smoked mozzarella, which really gives the pizza a pronounced taste and aroma. Arugula makes the ricotta mixture a nice green hue, and the sliced red tomatoes help make this pizza as beautiful as it is yummy. This is total comfort food."

Ingredients

Cornmeal, for dusting
1/2 cup whole-milk ricotta cheese
2 garlic cloves, crushed
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cups (8 oz.) shredded smoked mozzarella cheese
1 packed cup (1 oz.) arugula
Flour, for dusting
1 (1-lb.) ball store-bought pizza dough
Olive oil, for drizzling
2 plum tomatoes, sliced 1/4″ thick

Directions

Step 1: Place an oven rack in the centre of the oven. Preheat the oven to 475°F.

Step 2: Sprinkle a heavy baking sheet (without sides) with cornmeal.

Step 3: 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.

Step 4: On a lightly floured work surface, roll out the dough into a 14″ circle, 1/4″ to 1/8″ thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top, leaving a 1″ border. Arrange the tomato slices on top and drizzle with olive oil.

Step 5: Bake for 15-16 minutes, until the crust is golden. Cut into wedges and serve.

See more recipes from Giada de Laurentiis.

Reprinted with permission from Giada de Laurentiis’ Weeknights With Giada (2012 Clarkson Potter).

Photographer:
Amy Neunsinger
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