Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
sicilian stuffed pizza with ricotta and arugula
serves
4
by
Nancy
Ingredients
cornmeal for dusting
8
ounces
pizza dough
store-bought or homemade, rolled in a ball and held at room temperature (see recipe)
8
ounces
very fresh ricotta
drained
extra-virgin olive oil
a few strips of roasted sweet pepper
a few basil leaves
salt and pepper
crushed red-pepper flakes
¼
cup
grated aged pecorino cheese
½
bag arugula
Instructions
preheat oven to 450 degrees
sprinkle a clean work surface lightly with flour.
roll out dough to a diameter of about 10 inches.
place dough on a cookie sheet or pizza pan, dusted with cornmeal and place in the oven.
let it bake for 8 to 10 minutes, until nicely browned and well puffed. remove from oven and place on a cutting board.
use a knife to cut all the way around at the edge, separating the top half from the bottom.
add the fillings: spoon the ricotta in blobs to cover the surface, then smooth briefly.
drizzle ricotta with 3 tablespoons olive oil and arrange randomly the pepper strips and basil.
season lightly with salt, pepper and crushed red pepper to taste.
cover everything with pecorino and arugula and put the top back on the pie.
use a large knife to cut the pie in half, then in wedges of what ever size you with.
serve immediately.