Pesto, Ricotta, Sun Dried Tomato, and Arugula Pizza Recipe

"A quick and healthy pizza. I make these as mini pizzas; but you can't make them whatever size you like. These make great appetizers, lunch, or a light dinner; and, they are also quick and easy to make. I prefer to use a whole wheat dough; but use your favorite recipe. You can also use a premade crust, or even a canned crust (such as Pillsbury). Whatever is easiest for you."

Step by Step Method

Step 1

You can cook these pizzas on a sheet pan, pizza stone or even the grill. I happen to prefer a pizza stone for this. And, if you use a pizza stone, please remember to preheat your stone.

Step 2

Pizza ... Add the pizzas to your cooking surface and brush the top of your crust with pesto - 2 tablespoons per crust (if you are making 4 small pizzas). Top with 3 tablespoons of the ricotta, but DO NOT spread it over the pizza; just spoon it on, it will melt a bit and cover the pizza. Then, add a few red pepper flakes, mozzarella, and finally the sun dried tomatoes. Remember, this is NOT a heavy pizza.

Step 3

Bake ... I usually use a 425-450 degree oven to cook my crusts on a pizza stone, but use the cooking directions for your particular pizza crust. This can vary depending on what type of crust you use; or, how you decide to bake the crust. Usually 10-15 minutes or less is about what the cooking time should be.

Step 4

Salad ... As the pizza cooks, make the salad topping. Add the arugula and basil to a bowl and drizzle with the olive oil and balsamic vinegar; season lightly with salt and pepper, and lightly toss. The dressing should be very light.

Step 5

Finish ... Remove the pizzas to a serving platter and top off your pizzas with the salad. Simply slice, and ENJOY! The heat from the pizzas lightly heats the salad and makes a fantastic dish. These can be appetizers, a light lunch; or, serve with a cup or bowl of soup for dinner. Even though, it is a bit lighter, it has a ton of flavor.