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Giada De Laurentiis' Homemade Pizza

Amy Neunsinger

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.

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