Arugula, typically a salad green, adds a peppery flavor to this white pizza recipe.
In “Brassicas,” author Laura B. Russell attempts to dispel the general dislike many have come to harbor for these veggies by teaching readers how to cook in favor of the vegetable’s strengths.
Author Laura B. Russell helps even the kitchen novice demystify the many delicious ways to prepare this extremely healthy class of vegetables in Brassicas (Ten Speed Press, 2014). Russell offers a diverse range of recipes for leafy greens, cauliflower, broccoli, kale, and more in one easy access location. The following excerpt adds arugula leaves and prosciutto to this white pizza recipe.
You can purchase this book in the Mother Earth Living store: Brassicas.
You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green. Here, the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula, which is why pizzas like this one are popular on menus throughout the country. Many grocery stores and pizza parlors sell premade pizza dough, which makes this recipe perfect for weeknight cooking. If you are following a gluten-free diet, look for a gluten-free box mix or frozen crust and follow the package directions. If the crust needs longer than 10 to 12 minutes in the oven, prebake the crust partially, then add the cheese topping for the final 10 minutes.
• 1/2 cup ricotta cheese
• 3 tablespoons grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• 8 ounces pizza dough, at room temperature
• 2 cups arugula leaves
• 2 to 3 slices prosciutto, cut into narrow strips (optional)
• 1 tablespoon olive oil
• 2 teaspoons freshly squeezed lemon juice
1. Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500 degrees for a full 30 minutes. In a small bowl, stir together the ricotta, Parmesan, and 1/4 teaspoon each salt and pepper, mixing well.
2. Lay a sheet of parchment paper 12 to 14 inches square on a work surface. Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 1/8 inch thick. Using the back of a spoon, spread the cheese mixture evenly over the crust. Transfer the parchment to a rimless or an inverted baking sheet. Slide the pizza—parchment and all—onto the hot baking stone and bake for 10 to 12 minutes, until the crust is crisp and the topping is browned. (If you do not have a baking stone, slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes. The crust will not be quite as crisp.)
3. Just before the pizza is ready to come out of the oven, combine the arugula and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch of salt and a generous grind of pepper, and toss to coat evenly. Remove the pizza from the oven and mound the salad on top. The heat from the pizza will wilt the greens. Serve immediately, cut into wedges. Makes One (10- to 12-Inch) Pizza
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Reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell and published by Ten Speed Press, 2014.
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