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White Pizza
with Arugula Pesto, Pine Nuts & Pea Tips
30 MIN
3 Servings
From the Test Kitchen
Though round pies with red sauce are widely considered the definition of classic Italian pizza, white pizzas (or “sauceless” versions) actually more closely resemble the earliest incarnations of the dish. The first pizzas were essentially baked flatbreads topped with oil, herbs and seasonings. In this recipe, we’re getting back to the dish’s tasty heritage, topping the dough with rich, lemon-infused ricotta, fresh arugula pesto and toasted pine nuts. We’re also using leafy pea tips, a spring specialty, to put another green spin on this truly Italian classic.
Get Cooking-
NutritionPER SERVING
-
Calories630 Cals (est.)
fresh
ingredients
Title
-
1 lb Pizza Dough
-
2 oz Arugula
-
2 cloves Garlic
- 2 oz Pea Tips
-
1 Lemon
-
1 Red Onion
-
1 Tbsp Pine Nuts
- ½ cup Grated Parmesan Cheese
-
½ cup Part-Skim Ricotta Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the onion.
2
Prepare the dough:
Lightly oil a sheet pan. Place the dough onto the prepared sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully rub the dough into the pan to oil the bottom.
3
Assemble & bake the pizza:
In a medium bowl, combine the ricotta cheese and garlic paste; drizzle with olive oil and season with salt and pepper. Stir until thoroughly combined. Drizzle the prepared dough with olive oil and season with salt and pepper. Top with evenly-spaced spoonfuls of the ricotta mixture. Evenly top the pizza with the lemon zest and as much of the onion as you’d like. Bake 11 to 13 minutes, or until the crust is browned and cooked through. Remove from the oven.
4
Make the arugula pesto:
While the pizza bakes, add the arugula to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until wilted and bright green. Drain thoroughly. Transfer to a strainer and rinse under cold water to stop the cooking process; hold or rest the strainer over a bowl. Using a spoon, press down on the rinsed arugula to release as much liquid as possible; discard the liquid. Transfer the arugula to a clean work surface and finely chop until it resembles a paste. In a medium bowl, combine the chopped arugula and half the Parmesan cheese. Slowly whisk in enough olive oil to create a rough paste; season with salt and pepper to taste.
5
Toast the pine nuts:
Heat a small, dry pan on medium until hot. Add the pine nuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.
6
Finish & serve your dish:
In a medium bowl, combine the pea tips and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly spoon the arugula pesto over the pizza. Top with the toasted pine nuts, dressed pea tips and remaining Parmesan cheese. Slice the pizza. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the onion.
2
Prepare the dough:
Lightly oil a sheet pan. Place the dough onto the prepared sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully rub the dough into the pan to oil the bottom.
3
Assemble & bake the pizza:
In a medium bowl, combine the ricotta cheese and garlic paste; drizzle with olive oil and season with salt and pepper. Stir until thoroughly combined. Drizzle the prepared dough with olive oil and season with salt and pepper. Top with evenly-spaced spoonfuls of the ricotta mixture. Evenly top the pizza with the lemon zest and as much of the onion as you’d like. Bake 11 to 13 minutes, or until the crust is browned and cooked through. Remove from the oven.
4
Make the arugula pesto:
While the pizza bakes, add the arugula to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until wilted and bright green. Drain thoroughly. Transfer to a strainer and rinse under cold water to stop the cooking process; hold or rest the strainer over a bowl. Using a spoon, press down on the rinsed arugula to release as much liquid as possible; discard the liquid. Transfer the arugula to a clean work surface and finely chop until it resembles a paste. In a medium bowl, combine the chopped arugula and half the Parmesan cheese. Slowly whisk in enough olive oil to create a rough paste; season with salt and pepper to taste.
5
Toast the pine nuts:
Heat a small, dry pan on medium until hot. Add the pine nuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.
6
Finish & serve your dish:
In a medium bowl, combine the pea tips and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly spoon the arugula pesto over the pizza. Top with the toasted pine nuts, dressed pea tips and remaining Parmesan cheese. Slice the pizza. Enjoy!
Tips from Home Chefs