Walnut Pesto Pizza with Herbed Ricotta, Tomato, and Arugula

Name: Walnut Pesto Pizza with Herbed Ricotta, Tomato, and Arugula
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 ½ C all-purpose flour; 1 Tbsp baking powder; ¼ tsp kosher salt; 1 C milk; 4 Tbsp butter; 1 C fresh basil; ¼ C walnuts; ? C Parmesan; 3 Cloves garlic; 2 tsp kosher salt; 1 tsp black pepper; ½ C olive oil; 2 Tbsp olive oil; ¾ C whole milk ricotta; 1 Tbsp fresh basil; 2 tsp fresh oregano; 1 tsp honey; 1 tsp kosher salt; ½ tsp black pepper; 1 ½ C mozzarella; 1 small tomato; 2 C arugula

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Course
Dinner

Walnut Pesto Pizza with Herbed Ricotta, Tomato, and Arugula

Tyler Rodriguez

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

For the Dough

2 ½ C all-purpose flour
1 Tbsp baking powder
¼ tsp kosher salt
1 C milk
4 Tbsp butter at room temperature

For the Pesto

1 C fresh basil packed
¼ C walnuts
? C Parmesan
3 Cloves garlic
2 tsp kosher salt
1 tsp black pepper
½ C olive oil

For the Pizza

2 Tbsp olive oil
¾ C whole milk ricotta
1 Tbsp fresh basil chopped
2 tsp fresh oregano chopped
1 tsp honey
1 tsp kosher salt
½ tsp black pepper
1 ½ C mozzarella shredded
1 small tomato diced
2 C arugula loosely packed

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Instructions

Preheat oven to 450 degrees. In a large bowl, combine all the dough ingredients and knead with fingers until a soft ball of dough forms, and all the butter is thoroughly incorporated. Turn the dough out onto floured parchment paper and roll out into a circle about ¼ inch thick. Set aside.
Combine the pesto ingredients, minus the olive oil, in a food processor and pulse until it turns into a coarse crumble. With the processor still running, slowly add the olive oil until thoroughly combined into a runny paste.
Rub the entire pizza dough with the olive oil, then distribute the pesto evenly over the pizza, leaving a small gap around the edges. Cover with the shredded mozzarella. In a small bowl, combine the ricotta, basil, oregano, honey, salt, and pepper, then drop small scoops of the mixture over the pizza. Sprinkle with the diced tomato, then place in the oven and bake for 12-15 minutes, or until the crust is a dark golden brown. Remove from the oven, allow to cool for a couple minutes, then top with the fresh arugula, slice, and serve!