Arugula Pesto Pizza

Arugula. It's one of the great food dividers, right up there with cilantro. You either love it or you hate it. Personally, I love it. It's by far my favorite salad green. I love it in a simple salad with oil and vinegar, I love it topped with a poached or fried egg and, much to my husbands horror, I love it on top of pizza. In this recipe, I've hidden the arugula in the topping and put it right on the pizza. You still definitely get the peppery bite that I love, but it's masked a bit with the smokey flavor of the Gouda and the creaminess of the ricotta. Brilliant!

Smokey Arugula Pesto Pizza
(inspired by Weeknights with Giada)

3/4 cup ricotta
2 cloves garlic, chopped
1/2 tsp salt and pepper
2 cups shredded smoked Gouda or smoked Mozzarella
2 cups packed arugula
1 pound prepared pizza dough
2 roma tomatoes, sliced
olive oil

1.Preheat oven to 475 degrees.
2. In bowl of a food processor add ricotta, garlic, salt and pepper. Pulse until smooth.
3. Add cheese and arugula to food processor and pulse until combined.
4. Roll out the dough on a floured surface place on pizza pan. Drizzle on a bit of olive oil. Throw it in the oven for 3 minutes to start the cooking and ensure a crispy crust.
5. Take pizza out of the oven. Spread the cheese and arugula mixture over the dough. Top with sliced tomatoes and a drizzle of olive oil. Bake for about 15 min until crust is golden around edges.