Lemon arugula pizza
This easy lemon arugula pizza is a little bit sweet and a little bit savory. The pizza crust is topped with mozzarella cheese, lemon zest, and thinly sliced shallots then baked until it reaches a nice golden brown color. After that, the pizza is topped with fresh arugula, honey, and creamy ricotta cheese.
Servings: 1 pizza
Ingredients
- 9 oz gluten free pizza crust
- 8 oz mozzarella cheese
- 1/4 cup ricotta cheese
- 1 cup arugula
- 1 shallot (small)
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 tsp honey
- 1/4 tsp pepper
- 1 pinch salt
Instructions
- Preheat your oven to 475. If you are using a pizza stone, you should put the pizza stone in the oven before it starts to heat.
- Slice the shallots into thin slices and zest the lemon. Slice the mozzarella cheese if necessary.
- Spread out the pizza crust until it is around 1/4 inch thick.We recommend shaping the pizza crust on a sheet of parchment paper and coating your hands with flour or olive oil to prevent the dough from sticking.
- Add the olive oil to the pizza base then top it with the mozzarella cheese. Spread the lemon zest and shallots over the top of the mozzarella cheese.
- Cook the pizza for 15 - 18 minutes until the crust develops a golden brown color. After the pizza is done cooking, remove the pizza from the oven and wait for it to cool.
- After the pizza has cooled, add a few dollops of ricotta cheese on top of the pizza. Then add the arugula and top it with honey, salt, and pepper.
Notes
Measuring pizza dough. Are you having trouble figuring out how much pizza dough to use to make this lemon arugula pizza? If you are buying pizza dough at the grocery store then there should be a label on the pizza dough that displays the number of ounces in the bag. If you are making your own pizza, you should use around 1 1/2 cups of flour to make the appropriate amount of dough. 9 ounces of dough should be roughly enough to make a 12 inch pizza.