Arugula and Ricotta Cream Pizza with Heirloom Tomatoes and Herbs

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All Photos © Christine Elise McCarthy 2014

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Yesterday, I posted my Arugula, Ricotta, Cream Cheese and Parmesan Pie with Heirloom Tomatoes – seen above.

I found myself with a bit of extra arugula-ricotta cream & some extra tomatoes – so I made this pizza.

Because I used extra ricotta from the pie recipe – I don’t really have details on the ingredients needed for such a small amount – but I will try to approximate.

It was a lovely & mild pizza but I added tons of crushed red pepper flakes once it was cooked – as you can see below.   I added fresh basil & thyme – primarily because I had them.  Rosemary & fresh oregano would be nice, too.

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Arugula and Ricotta Cream Pizza with Heirloom Tomatoes and Herbs

INGREDIENTS

Pizza dough – I always make THIS but your favorite dough will work

Heirloom (or other) tomatoes – sliced thin, salted a bit & pressed between paper towels to reduce moisture

Fresh herbs (I used thyme & basil but rosemary and/or oregano might be nice, too)

Grated cheese (I used mozzarella)

1/2 cup fresh arugula

1 clove garlic

4 oz fresh ricotta (or vegan alternative)

1 oz cream cheese – optional (or vegan alternative)

S&P

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DIRECTIONS

Heat the oven to 450-500 degrees.

Sliced & drain the tomatoes (sprinkled with salt) between paper towels.

Puree the ricotta, arugula, garlic & cream cheese (if using) in a blender or food processor.  Season with salt & pepper.

Roll out the dough.  Place it on a cooking sheet either treated with olive oil or cooking spray of covered in parchment paper.

Top it with a thin layer of the ricotta cream, some grated cheese & then the tomatoes.  Season with S&P.

Bake for 8-12 minutes or until your crust is done & the tomatoes look a bit seared.

Garnish with fresh herbs.  Reflect on how nice it is to eat pizza made at home & NOT be at a fucking food court in a holiday-crazed mall.  Continue eating the entire pizza.

FTW!

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