This pizza crust is stuffed with ricotta and arugula and makes a great sandwich cold the next day.
sicilian stuffed pizza with ricotta and arugula
- 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
preheat oven to 450 degrees
sprinkle a clean work surface lightly with flour.
roll out dough to a diameter of about 10 inches.
place dough on a cookie sheet or pizza pan, dusted with cornmeal and place in the oven.
let it bake for 8 to 10 minutes, until nicely browned and well puffed. remove from oven and place on a cutting board.
use a knife to cut all the way around at the edge, separating the top half from the bottom.
add the fillings: spoon the ricotta in blobs to cover the surface, then smooth briefly.
drizzle ricotta with 3 tablespoons olive oil and arrange randomly the pepper strips and basil.
season lightly with salt, pepper and crushed red pepper to taste.
cover everything with pecorino and arugula and put the top back on the pie.
use a large knife to cut the pie in half, then in wedges of what ever size you with.