Truffle-Scented Ricotta and Fresh Mozzarella Pizza with Arugula
Created by Michael Proietti • Sur la Table • surlatable.comServes: 8 – 16 • Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Spring, Summer
Ingredients
- 1 cup whole-milk or part-skim ricotta cheese
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon white truffle oil
- Kosher salt and freshly ground pepper
- Vegetable or canola oil to brush grill grates
- 8 ounces shredded mozzarella cheese
- 3 cups arugula (or any farmers market greens)
- 1 recipe Homemade Pizza Dough
- 4 tablespoons finely chopped Italian flat-leaf parsley-garnish
Instructions
To prepare ricotta truffle topping, place ricotta & garlic in a med mixing bowl. Add truffle oil, a few drops at a time, taste until desired truffle flavor is achieved. Add salt and pepper to taste.
Prepare charcoal fire, or preheat gas grill to high, or heat a grill pan over high heat. Brush grill cooking surface with a thin coating of oil. Place ricotta mixture, mozzarella, and arugula in separate small mixing bowls and place near grill. Remove plastic wrap from dough rounds.
Lightly flour a rimless baking sheet or pizza peel. Place dough rounds one at a time on the baking sheet and carefully transfer to cook. Cover, and cook until grill marks appear, about 2 to 3 minutes. Open grill and transfer rounds to another surface.
Flip each round so grill marks face up. Spread each with 2 tablespoons each ricotta mixture and mozzarella, and arrange arugula on each. Return topped dough rounds to grill, cover, and grill until cheese melts and second side is cooked, about 3 to 4 minutes. Garnish as desired, serve immediately.
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