Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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, 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. Drizzle with olive oil.
  • Bake for 15 to 16 minutes until the crust is golden. Cut into wedges and serve.
  • Serves 4 to 6