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!
Gluten-Free Arugula, Lemon, and Ricotta Pizza
Equipment
- 1 KitchenAid Stand Mixer
- 1 sheet pan
Ingredients
- Moments gluten-free pizza dough (linked below)
- 2 tbsp extra virgin olive oil
- 8 cloves garlic, minced
- 3/4 cup grated Parmesan Reggiano cheese
- 1 16-oz container ricotta
- 1-2 cups shredded mozzarella
- 1 package arugula
- 2 lemons, squeezed
- generous sprinkle of sea salt
Instructions
- Preheat the oven to 500℉.
- To make the dough, follow our gluten-free pizza dough recipe, linked here.
- Drizzle olive oil on a sheet pan and rub on the bottom and edges to coat. Roll the dough (we use the side of a drinking glass) to near the edges of the pan, making sure the dough is of even thickness across the pan. Cover with plastic wrap and place in a warm area to rise. As the dough is rising gently push the dough to the edges of the sheet pan.
- While the dough is rising, place a saucepan over medium low heat. Add the olive oil. When the olive oil shimmers add the minced garlic. Let cook until the garlic is golden brown in color. When the garlic is fragrant, remove from the heat.
- Spread the garlic and olive oil mixture onto the dough and sprinkle a Parmesan Reggiano on top.
- Place the pizza in the oven for 5 minutes to pre-bake. Once the 5 minutes is up, remove from the oven and add the mozzarella in a thick, even layer. Then, dollop the ricotta cheese on top across the entire surface.
- Add the pizza back into the oven for 10-15 minutes, or until the ricotta and mozzarella layer is golden brown and the edges of the pizza begin to pull away from the sheet pan.
- Remove from the oven. Spread the arugula overtop (be generous!), and finish with several squeezes of fresh lemon juice and sea salt. Enjoy!
