Arugula, Ricotta and Smoked Mozzarella Pizza

Arugula, Ricotta and Smoked Mozzarella Pizza (Adapted from Giada De Laurentiis)

1/2 cup ricotta cheese
2 garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces (about 2 cups) shredded smoked mozzarella cheese
1 cup packed arugula
cornmeal, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 teaspoons extra-virgin olive oil, divided
2 Roma tomatoes, sliced into 1/4" thick rounds

Preheat oven to 475 degrees with a pizza stone placed on the lowest rack.

In a food processor, add ricotta, garlic, salt and pepper - pulse until smooth. Add smoked mozzarella and arugula - pulse mixture until combined, but still chunky.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Drizzle dough with 2 teaspoons olive oil, then rub all over to coat. Slide dough onto the stone and bake for 5 minutes. Remove from the oven and place on a wire rack to cool for 5 to 10 minutes.

Spread ricotta mixture evenly over the top of the dough, leaving a 1/2" border around the edge. Evenly arrange tomato slices on top, then drizzle with remaining 2 teaspoons olive oil. Slide pizza back onto the stone and bake until the crust is deeply golden, about 8 to 12 minutes. Remove from the oven and allow to cool slightly before serving.

Makes about 4 servings.

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