Name: Roasted Garlic White Pizza with Bitter Greens (Standard)
Total time: 45 min
Yield: 2 pizzas (4 servings)
Cuisine: Italian-American
Ingredients: 1 pound Store-bought Pizza Dough; 1 head Garlic; 1 tbsp Olive Oil; Pinch Salt; 1/2 cup Ricotta Cheese; 1/2 cup Shredded Low-Moisture Mozzarella Cheese; 1/4 cup Grated Parmesan Cheese; 2 tbsp Olive Oil; 4 ounces Fresh Arugula; 1/2 each Lemon-juiced; 1/4 tsp Black Pepper-freshly ground

Recipe tier

A straightforward white pizza featuring a creamy base of ricotta and mozzarella, brightened by roasted garlic and a generous topping of fresh, peppery arugula.

Total 45 min

Serves 2 pizzas (4 servings)

Steps 6

Ingredients 11

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Dinner party · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 13m Cook 32m Plate 5m Reset 10m

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Dough
1 pound 450 g Store-bought Pizza Dough
Roasted Garlic
1 head 1 head Garlic
1 tbsp 15 mL Olive Oil
Pinch Pinch Salt
Pizza Toppings
cup 120 g Ricotta Cheese
cup 60 g Shredded Low-Moisture Mozzarella Cheese
cup 60 mL Grated Parmesan Cheese
2 tbsp 30 mL Olive Oil
4 ounces 115 g Fresh Arugula
each each Lemon-juiced
tsp 1.25 mL Black Pepper-freshly ground

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Prepare the garlic: Cut off the top inch of the garlic head, exposing the cloves. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Wrap in foil and roast for 30-35 minutes, or until cloves are very soft and golden brown. Let cool slightly, then squeeze out the roasted garlic pulp.
Increase oven temperature to 450°F (230°C). If using a pizza stone, place it in the oven to preheat. Lightly flour a work surface and stretch or roll the pizza dough into two 10-12 inch rounds.
In a small bowl, combine the ricotta cheese, roasted garlic pulp, and grated Parmesan cheese. Mix well to form a spreadable base.
Carefully transfer one dough round to a baking sheet or preheated pizza stone. Spread half of the ricotta-garlic mixture evenly over the dough, leaving a -inch border. Top with half of the shredded mozzarella.
Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Repeat with the second pizza.
Remove pizza from the oven. In a bowl, toss the fresh arugula with the lemon juice and black pepper. Immediately top the hot pizza with half of the dressed arugula. Drizzle with remaining olive oil before serving warm.