If you’re in the mood for a simple, fresh, light pizza, you’ve come to the right place! This is our Gluten-free Arugula, Lemon, and Ricotta pizza. To us, this pizza is where simplicity meets flavor. The ricotta provides some sweetness and the lemony, peppery arugula wakes the entire slice up! We love to enjoy this pizza for lunch, because it almost doubles as a bit of a flatbread (you’ll understand when you take a bite).
Top with a generous pinch of sea salt and a squeeze of that lemon – and voila! You have a perfect springtime/summer pizza when you’re feeling like something comforting, but not heavy. Enjoy!
Classic White Pizza with Ricotta Cheese and Lemony Arugula
A simply perfect pizza featuring the most amazing ricotta cheese and lemony arugula
Ingredients
- 1 pound pizza dough, at room temperature
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- sea salt, to taste
- 8 ounces whole milk ricotta
- 3-4 ounces fresh mozzarella, torn
- 2-3 ounces provolone cheese, shredded (approximately 1-1.5 cups)
- 5 ounces baby arugula
- 2 lemons
- 1/3 cup good olive oil
- kosher salt and pepper to taste
Instructions
- Preheat oven to 500℉.
- Roll dough onto a lightly oiled pizza pan (we love a round, perforated crisper pan).
- Cover with plastic wrap and let rise in a warm area, pushing dough to the edges of the pan as it gently rises.
- Meanwhile, heat olive oil over low heat in a small pan, add garlic and cook until until fragrant being careful not to brown. Remove from heat.
- Brush olive oil and garlic over crust. Season with sea salt. Tear mozzarella and distribute evenly. Add provolone and then generous dollops of the ricotta.
- Heat for 15 minutes, or until crust and cheese is becoming golden.
- Meanwhile, juice the lemons in a small bowl. Whisk in olive oil and season with salt and pepper. Right before serving, add lemon vinaigrette to the arugula and garnish the pizza.
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