Arugula Ricotta Cheese Pizza (Print Version)
# Ingredients:
→ Pizza Base
01 -
450 grams pizza dough
→ Cheese and Sauce
02 -
2 garlic cloves, minced
03 -
240 millilitres whole milk ricotta cheese
04 -
75 grams shredded mozzarella cheese
→ Salad Topping
05 -
60 grams baby arugula
06 -
25 grams grated Parmesan cheese
07 -
1 tablespoon olive oil
→ Finishing Touches
08 -
85 grams prosciutto, torn into pieces
09 -
1 tablespoon balsamic glaze
# Instructions:
01 -
Set oven to 260°C or as high as possible. If using a pizza stone, position it in the oven during preheating to ensure even, intense heat.
02 -
Stretch the dough into a large disc approximately 33–36 centimetres in diameter or shape into two smaller rounds. Allow dough to rest briefly if resistance is met.
03 -
Evenly scatter minced garlic over dough, spread ricotta across the surface, then layer shredded mozzarella.
04 -
Transfer topped dough to oven and bake for 8–10 minutes, or until the crust turns golden and cheeses have melted.
05 -
While baking, in a bowl, combine arugula with olive oil and grated Parmesan, tossing to coat leaves lightly.
06 -
Once baked, immediately top hot pizza with torn prosciutto pieces.
07 -
Slice pizza, heap arugula mixture over, and finish with a generous drizzle of balsamic glaze before serving.
# Notes:
01 -
Allowing the dough to rest between stretches helps prevent tearing and yields a more supple base.