Ingredients:
1 lb. of whole wheat dough from Whole Foods, frozen
4 big spoonfuls of part skim ricotta cheese
A half of a lemon
1 package of arugula
Pine Nuts
Directions:
Before we start, I’d like to note that a pizza stone and pizza peel are crucial to making pizzas at home. These are must have items.
The night before you make the pizza, put a little bit of olive oil in a bowl and put the frozen dough in the bowl. Cover the bowl with a damp towel and let it rise overnight (24 hrs will yield best results). Then, heat your oven up to 500 degrees, and put your pizza stone in the oven before you set it to 500 degrees. This will help the pizza stone cook the pizza evenly. When your oven reaches 500 degrees, set a timer for 60 minutes.
When you get down to 50 minutes, dust a pizza peel with stone ground flour and lay out your dough on top of that. Soon enough, your 60 minutes will be up. Take the pizza stone out of the oven and place it on your stove top. Slide the dough from the pizza peel onto the stone – your dough will start cooking on the stone right away. Apply the spoonfuls of ricotta cheese, and then place back in the oven for 10 minutes. Toast 1/4 cup of pine nuts using a skillet on high heat in the meantime.
When those 10 minutes are up, take the pizza back out and let it sit on your stove top for 5 minutes or so to let it cool down – the bottom of your crust will still be cooking. When it’s cool enough, squeeze the lemon over each spoonful of ricotta, but be a bit conservative. Then, put the pine nuts over the ricotta and drizzle each spoonful of ricotta with honey, and add some zest from the lemon. Last – apply the arugula.
