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Crisp & Creamy Asiago-Arugula Pizza

Posted by Peggy on January 10, 2013

Recipe: Crisp & Creamy Asiago-Arugula Pizza


  • Cornmeal for dusting
  • 1 (16-20) ounce ball frozen pizza dough, thawed
  • 1 cup ricotta cheese, reduced fat fine
  • 2 large garlic cloves, crushed
  • 2 packed cups washed arugula leaves
  • 2 cups grated Asiago cheese, plus extra for sprinkling
  • 14 grape tomatoes, cut in half


  1. Place oven rack in the center of oven. Place pizza stone, lightly dusted with corn meal, in cold oven; preheat oven to 425 degrees.
  2. Place thawed dough on a pizza peel that has been lightly dusted with cornmeal; pull edges of dough out slightly and let dough rest 20 minutes, or according to package instructions.
  3. While dough is resting, blend ricotta, garlic, and arugula in a food processor. Place Asiago in processor and pulse until just combined.
  4. Stretch dough into a large 10-12 inch oval, circle or rectangle. ( I prefer a a thin crust, so stretch it thin.) Lightly brush olive oil on top of pizza dough. Lightly season dough with freshly ground sea salt or kosher salt. Spread ricotta mixture over dough, leaving 1/2-inch edge around the circumference bare, and sprinkle Asiago along the edges. Decorate pizza with grape tomato halves.
  5. Carefully slide pizza from pizza peel onto hot pizza stone and bake pizza until crust is golden brown, about 15 minutes. Turn off oven. Carefully remove stone from oven or slide pizza from stone onto peel. Let cool a couple of minutes, slice into wedges and serve.

Number of servings (yield): 4 servings (8 slices)

Time to Thaw Dough (if frozen): 2-5 hours depending on size

Active Time: 30 minutes

Bake time: 15-20 minutes

Recommended Equipment: Pizza Stone and Paddle

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