Ricotta & Arugula Margherita Pizza

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.

Ricotta & Arugula Margherita Pizza

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

Whipped Basil Ricotta

1/2 tbsp. Olive oil

1/8 tsp. Kosher salt


Ricotta & Arugula Margherita Pizza
Yield: One 12-inch pizza
  1. Stretch dough to form a 12-inch thin crust.
  2. Spread 3 oz. pizza sauce evenly over dough; top with 3 oz. Grande Shredded Mozzarella. Dollop 4 oz. Whipped Basil Ricotta evenly over pizza.
  3. 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.
  4. 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)
  1. Combine all ingredients in container and stir to blend. Cover and chill to hold.