Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Photo: Amy Neunsinger


  • Cornmeal, for dusting
  • 1/2 cup part-skim ricotta
  • 2 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded smoked mozzarella
  • 1 packed cup (1 ounce) arugula
  • 1 pound pizza dough
  • 2 plum tomatoes, sliced 1/4 inch thick
  • 1 tablespoon olive oil


1. Preheat oven to 475°. Sprinkle baking sheet with cornmeal.

2. In food processor, blend ricotta, garlic, salt, and pepper until smooth. Add mozzarella and arugula. Pulse to combine.

3. On lightly floured surface, roll pizza dough into a 14-inch circle; transfer to baking sheet. Spread ricotta mixture on top, leaving a 1-inch border. Top with tomatoes and drizzle with oil. Bake 15 to 16 minutes, until the crust is golden.

  • Prep Time:
  • Cook Time:

  • Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza is a quick, light, and tasty choice for a weeknight meal. Smoky mozzarella cheese provides a pronounced taste and aroma to this ricotta- and arugula-based pizza.
  • Yield: Makes 6 servings (serving size: 1/6 pizza)

Nutritional Information

Calories per serving: 303
Fat per serving: 9.6g
Saturated fat per serving: 3.8g
Monounsaturated fat per serving: 3.4g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 14g
Carbohydrate per serving: 38g
Fiber per serving: 6g
Cholesterol per serving: 21mg
Iron per serving: 0.0mg
Sodium per serving: 631mg
Calcium per serving: 0.0mg

Good to Know

The peppery arugula and smoky mozzarella make for a delicious new take on the traditional pie.

This Recipe Is

Giada De Laurentiis Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Copyright 2012 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.