Recipe courtesy of Tiffani Thiessen
Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Oil
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- Level: Intermediate
- Total: 1 hr 55 min (includes standing and rising times)
- Active: 45 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 10 g
- Sugar
- 12 g
- Protein
- 25 g
- Cholesterol
- 32 mg
- Sodium
- 685 mg
- Level: Intermediate
- Total: 1 hr 55 min (includes standing and rising times)
- Active: 45 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 10 g
- Sugar
- 12 g
- Protein
- 25 g
- Cholesterol
- 32 mg
- Sodium
- 685 mg
Ingredients
Dough:
Pizza:
Directions
- 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.
- 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.
- 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.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- 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.
- 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.
- 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 and pine nuts. Drizzle with some lemon oil and serve immediately.
