Keep your pizza menu fresh and exciting with a contemporary take on a pizza classic. You can target diners who are looking for a lighter pizza and salad combination, and still provide a warm, delicious flavor.
8 oz. Pizza dough ball, slacked
3 oz. (6 tbsp.) Pizza sauce, prepared
4 oz. (1/2 cup) Whipped Basil Ricotta (see recipe)
2 oz. (1/2 cup) Grape tomatoes, halved
1/2 oz. (1 cup) Arugula lettuce blend
1 oz. (2 tbsp.) Balsamic vinaigrette
3/4 cup Fresh basil chiffonade
1/2 tbsp. Olive oil
1/8 tsp. Kosher salt
Ricotta & Arugula Margherita Pizza
Stretch dough to form a 12-inch thin crust.
Spread 3 oz. pizza sauce evenly over dough; top with 3 oz. Grande Shredded Mozzarella. Dollop 4 oz. Whipped Basil Ricotta evenly over pizza.
Bake at 500°F for 6 to 7 minutes in a deck oven or 3 to 4 minutes in an impingement oven or until cheese is melted and crust is golden.
Combine 2 oz. grape tomatoes, 1/2 oz. arugula lettuce blend and 2 tbsp. balsamic vinaigrette in small bowl and toss to blend. Portion over pizza.
Whipped Basil Ricotta
Yield: 48 oz. (12 servings)
Combine all ingredients in container and stir to blend. Cover and chill to hold.