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Walnut Pesto Pizza with Herbed Ricotta, Tomato, and Arugula | asimplepantry.com
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Walnut Pesto Pizza with Herbed Ricotta, Tomato, and Arugula

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

For the Dough

For the Pesto

For the Pizza

  • 2 Tbsp Olive Oil
  • ¾ C Whole Milk Ricotta
  • 1 Tbsp Fresh Basil chopped
  • 2 tsp Fresh Oregano chopped
  • 1 tsp Honey
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 ½ C Mozzarella shredded
  • 1 Small Tomato diced
  • 2 C Arugula loosely packed

Instructions

  • Preheat oven to 450 degrees. In a large bowl, combine all the dough ingredients and knead with fingers until a soft ball of dough forms, and all the butter is thoroughly incorporated. Turn the dough out onto floured parchment paper and roll out into a circle about ¼ inch thick. Set aside.
  • Combine the pesto ingredients, minus the olive oil, in a food processor and pulse until it turns into a coarse crumble. With the processor still running, slowly add the olive oil until thoroughly combined into a runny paste.
  • Rub the entire pizza dough with the olive oil, then distribute the pesto evenly over the pizza, leaving a small gap around the edges. Cover with the shredded mozzarella. In a small bowl, combine the ricotta, basil, oregano, honey, salt, and pepper, then drop small scoops of the mixture over the pizza. Sprinkle with the diced tomato, then place in the oven and bake for 12-15 minutes, or until the crust is a dark golden brown. Remove from the oven, allow to cool for a couple minutes, then top with the fresh arugula, slice, and serve!