This pizza crust is stuffed with ricotta and arugula and makes a great sandwich cold the next day.
Ingredients
- cornmeal for dusting
- 8 ounces pizza dough store-bought or homemade, rolled in a ball and held at room temperature (see recipe)
- 8 ounces very fresh ricotta drained
- extra-virgin olive oil
- a few strips of roasted sweet pepper
- a few basil leaves
- salt and pepper
- crushed red-pepper flakes
- ¼ cup grated aged pecorino cheese
- ½ bag arugula
Instructions
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preheat oven to 450 degrees
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sprinkle a clean work surface lightly with flour.
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roll out dough to a diameter of about 10 inches.
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place dough on a cookie sheet or pizza pan, dusted with cornmeal and place in the oven.
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let it bake for 8 to 10 minutes, until nicely browned and well puffed. remove from oven and place on a cutting board.
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use a knife to cut all the way around at the edge, separating the top half from the bottom.
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add the fillings: spoon the ricotta in blobs to cover the surface, then smooth briefly.
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drizzle ricotta with 3 tablespoons olive oil and arrange randomly the pepper strips and basil.
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season lightly with salt, pepper and crushed red pepper to taste.
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cover everything with pecorino and arugula and put the top back on the pie.
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use a large knife to cut the pie in half, then in wedges of what ever size you with.
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serve immediately.
i used these items to make this dish:
pizza cutter
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