Recipe courtesy of Tiffani Thiessen

Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest

  • Level: Intermediate
  • Total: 1 hr 55 min (includes standing and rising times)
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

Dough:

One .25-ounce package active dry yeast

2 teaspoons sugar

1 cup all-purpose flour, plus more for flouring the work surface

1 cup whole-wheat flour

1 teaspoon kosher salt

2 tablespoons olive oil, plus more for coating the bowl

Pizza:

1/2 cup ricotta cheese

3 ounces baby arugula

1/2 cup red grapes, sliced in half

2 tablespoons pine nuts

1 lemon, zested

Directions

  1. For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
  2. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
  3. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
  4. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
  5. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
  6. For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
  7. Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes, pine nuts and lemon zest. Serve immediately.
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