Pizzeria Recipes 1 cup ricotta cheese
¼ tsp dried red pepper flakes 2 Tbsp extra-virgin olive oil ¼ tsp coarse sea salt Freshly ground black pepper 1 lb prepared pizza dough, garlic and herb-flavored, if possible; whole wheat, natural grain or gluten-free if preferred Unbleached all-purpose or gluten-free flour for rolling out and dusting
Baby Arugula, Ricotta, Sea Salt and Olive Oil Pizzas
Yields: 4 (6-to-8-inch) pizza servings
Fresh baby arugula on top gives this pizza a fresh first bite, with creamy, tangy, salty and grill-icious to follow.
Extra-virgin olive oil for brushing ¼ cup grated Pecorino Romano cheese 4 cups baby arugula (about 6 oz)
Stir together the ricotta, red pepper flakes and olive oil in a small bowl and adjust the seasonings to taste. Set aside.
Prepare an indirect medium-hot fire in the grill, with heat on one side and no heat on the other.
Divide the dough into four portions. On a floured surface, pat or roll each portion into a 6-to-8-inch- diameter circle.
Line a baking sheet with parchment pa- per. Brush olive oil into a circle that’s a little larger than a pizza, and then place a pizza on the oiled circle. Brush the top of the pizza with olive oil.
Lift the pizza by holding the ends of the parchment paper. At a height of about 6 inches above the grill, flip the circle of dough onto the hot side of the grill grates. Quickly peel off the parch- ment and close the lid. Grill the pizza for 2 to 3 minutes, or until it has good grill marks.
Turn the pizza with tongs and move it to the indirect side. Spread the pizza with one-quarter of the ricotta and sprinkle with one-quarter of the Pecorino Romano. Cover and grill for 2 to 3 minutes, or until the cheese has melted. Repeat the process with the other pizzas. To serve, top each pizza
with 1 cup of arugula.
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natural awakenings June 2017 39
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