Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest
Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest
Dig into this quick and easy vegetarian recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 1 hour 20 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
As seen on Dinner At Tiffani's
  • DOUGH:
  • One 0.25-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:
  • ½ cup Ricotta Cheese
  • 85 grams Baby Arugula
  • ½ cup Red Grapes, sliced in half
  • 2 tablespoons Pine Nuts
  • 1 Lemon, zested
  1. For the dough:
  2. 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
  3. 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
  4. 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
  5. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F
  6. 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
  1. For the pizza:
  2. 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
  3. 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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