Arugala Pesto, Ricotta, and Smoked Mozzarella Pizza
SERVES 4 TO 6
Giada's Tip: “I can get Jade to eat any veggie by covering it with cheese.”
•Preheat oven to 475°F.
•Sprinkle a heavy baking sheet with cornmeal.
•In a food processor, blend 1/2 cup whole-milk ricotta, 2 crushed garlic cloves, 1 tsp salt, and 1/4 tsp pepper until smooth.
•Add 2 cups shredded smoked mozzarella and 1 packed cup arugula.
•Pulse until just combined but still chunky.
•On a lightly floured surface, roll out one 1-lb ball store-bought pizza dough into a circle, 1/4 to 1/8 inch thick.
•Transfer to the baking sheet and drizzle with olive oil.
•Spread the ricotta mixture on top, leaving a 1-inch border.
•Arrange 2 plum tomatoes, sliced 1/4 inch thick, on top and drizzle with more olive oil.
•Bake for 15 to 16 minutes, until the crust is golden.