Ricotta and Arugula Pizzas Recipe
Photo: Johnny Valiant
- 1 pound pizza dough, thawed
- ½ pound Italian sausage
- Olive oil
- ½ cup ricotta
- ½ cup shredded mozzarella
- 2 Tbsp. oil-packed sun-dried tomatoes, packed
- 3 ounces arugula (3 packed cups)
- Salt and pepper
Total time: 45 minutes
Preheat oven to 400°. Halve pizza dough and, on a lightly floured surface, roll each half into a round. Cover with plastic wrap; let rest 20 minutes. In a baking dish, prick sausage all over and brush with olive oil. Roast 15 minutes. Let rest, then slice.
Preheat broiler. Roll out each round as big as your largest ovenproof skillet. Heat enough olive oil to thickly coat skillet over medium-high heat until shimmering. Cook 1 round until bottom is browned, 3 minutes. Flip; top with ricotta and mozzarella, half of the sausage and sun-dried tomatoes. When bottom is browned, place pan under broiler until cheese melts, 1 minute. Transfer pizza to a serving platter. Repeat with remaining dough. Top with arugula tossed in olive oil. Season with salt and pepper, slice and serve.