Spinach, Arugula, and Ricotta Pizza

Posted on Apr 30, 2013

Another favorite spring vegetable: Arugula. It’s so peppery and adds a wonderful touch to salads, sandwiches, and pizza.

Local Produce Used:

Spinach from 2 Crows Farm

Arugula from Northridge Organic.

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Recipe (which is enough for three small pizzas):

Preheat oven to 475 degrees.

In a small bowl, mix:

1 small container of ricotta cheese

1 clove of garlic, minced

1 handful of fresh parsley, finely chopped

red pepper flakes, to taste

salt and pepper, to taste

Spread this mixture on top of the pizza dough (make sure you leave enough for each pizza). Top with spinach leaves. Sprinkle the top of the pizza with oregano and parmesan or Romano cheese.

Bake for 10-12 minutes, or until crust is golden brown.

When the pizza comes out of the oven, top it with the fresh arugula. The heat from the pizza will hit the arugula and give off the most amazing peppery smell. Give the pizza a few minutes to cool (if you can) and enjoy!

Photo before the arugula:

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Photo after the arugula:

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Another variation:

Add sliced mushrooms and gouda cheese on top before baking. (Photo taken before the pizza went into the oven):

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