Arugula Pesto, Ricotta and Smoked Mozzarella Pizza

Adapted by Farmer Dave’s from Giada De Laurentiis, Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner, copyright 2012.


Cornmeal, for dusting
1/2 cup part-skim ricotta
2 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded smoked mozzarella
1 packed cup (1 ounce) arugula
1 pound pizza dough
2 tomatoes, sliced 1/4 inch thick (optional)
1 tablespoon olive oil

1. Preheat oven to 475°. Sprinkle baking sheet with cornmeal.

2. In food processor, blend ricotta, garlic, salt, and pepper until smooth. Add mozzarella and arugula. Pulse to combine.

3. On lightly floured surface, roll pizza dough into a 14-inch circle; transfer to baking sheet. Spread ricotta mixture on top, leaving a 1-inch border. Top with tomatoes and drizzle with oil. Bake 15 to 16 minutes, until the crust is golden.