all purpose flour for dusting
1/3 cup grated parmesan
2 ounces baby arugula
1 1/2 cup shredded mozzarella cheese (I didn't use shredded)
1 pound pizza dough
1/2 cup ricotta cheese
1 garlic clove, minced
1 tablespoon plus 2 teaspoons extra virgin olive oil
salt and pepper
Spread ricotta mixture on dough, leaving a 1/2 inch border.
Top with mozzarella, then Parmesan. [I added tomatoes on half to see how it would taste]
Brush 1 teaspoon oil on edge of dough. Because I failed to move the dough to the sheet I split the pizza in half for easy transfer.
Bake until crust is golden and cheese is melted and browned in spots, 12-14 minutes.
In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve. The tomato was a fabulous addition but I still could've gone for more parmesan. Enjoy!