Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
Amy Neunsinger
Provided by:
total prep
Recipe courtesy of Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis, 2012. Published by Clarkson Potter/Publishers, a division of Random House, Inc

Ingredients

Directions

  • 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 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.