Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

Health score
3%
Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
30 min.
6
298kcal

Suggestions


Pizza lovers, get ready to elevate your midweek meals with a delightful twist on a classic favorite! Our Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza is not just any ordinary pizza; it’s a vibrant explosion of flavors that will tantalize your taste buds and leave you craving more. Perfect for lunch, dinner, or even a cozy weekend gathering, this dish comes together in just 30 minutes, making it an ideal choice for busy schedules.

Imagine a golden-crisp crust topped with a creamy, rich ricotta spread infused with fresh garlic and a hint of black pepper. As you bite into it, the smoky mozzarella adds a luxurious depth, perfectly complementing the earthy, peppery notes of arugula. Finished with slices of juicy plum tomatoes and a drizzle of olive oil, every slice is a harmonious blend of textures and flavors that will impress anyone at your table.

This quick and easy recipe is not only delicious but also surprisingly healthy, with each serving coming in at just 298 calories. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find that whipping up this stunning pizza is as enjoyable as savoring it. So gather your ingredients and let your culinary adventure begin—your taste buds will thank you!

Ingredients

  • ounce arugula packed
  • 0.3 teaspoon pepper black
  •  garlic clove crushed
  • 0.5 teaspoon kosher salt 
  • tablespoon olive oil 
  • 0.5 cup part-skim ricotta 
  • pound pizza dough 
  •  plum tomatoes sliced
  • cup mozzarella cheese smoked shredded

Equipment

  • food processor
  • baking sheet
  • oven

Directions

  1. Preheat oven to 47
  2. Sprinkle baking sheet with cornmeal.
  3. In food processor, blend ricotta, garlic, salt, and pepper until smooth.
  4. Add mozzarella and arugula. Pulse to combine.
  5. On lightly floured surface, roll pizza dough into a 14-inch circle; transfer to baking sheet.
  6. Spread ricotta mixture on top, leaving a 1-inch border. Top with tomatoes and drizzle with oil.
  7. Bake 15 to 16 minutes, until the crust is golden.

Nutrition Facts

Calories298kcal
Protein16.84%
Fat31.54%
Carbs51.62%

Properties

Glycemic Index
26.5
Glycemic Load
0.46
Inflammation Score
-4
Nutrition Score
5.366956544959%

Flavonoids

Naringenin
0.14mg
Isorhamnetin
0.2mg
Kaempferol
1.67mg
Myricetin
0.04mg
Quercetin
0.51mg

Nutrients percent of daily need

Calories:297.72kcal
14.89%
Fat:10.56g
16.25%
Saturated Fat:4.39g
27.43%
Carbohydrates:38.89g
12.96%
Net Carbohydrates:37.39g
13.6%
Sugar:5.59g
6.22%
Cholesterol:21.15mg
7.05%
Sodium:885.78mg
38.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.69g
25.38%
Calcium:162.43mg
16.24%
Iron:2.38mg
13.22%
Phosphorus:112.98mg
11.3%
Vitamin A:490.37IU
9.81%
Selenium:6.79µg
9.69%
Vitamin K:8.91µg
8.49%
Vitamin B12:0.49µg
8.09%
Fiber:1.5g
6%
Zinc:0.89mg
5.95%
Vitamin B2:0.1mg
5.9%
Vitamin C:3.85mg
4.67%
Manganese:0.07mg
3.71%
Vitamin E:0.52mg
3.46%
Potassium:111.62mg
3.19%
Magnesium:11.72mg
2.93%
Folate:11.72µg
2.93%
Vitamin B6:0.04mg
2.18%
Copper:0.03mg
1.46%
Vitamin B1:0.02mg
1.45%
Vitamin B5:0.12mg
1.23%
Source:My Recipes