I love white pizza and since I had some extra ricotta lying around, I decided to use it to make one. The grilled chicken adds protein and the tomatoes add a little color. The arugula on top gives it a nice peppery taste. It’s pizza and salad all in one dish. So easy and delicious!
Total Time: 25 minutes
1 can of pizza dough (I use the Pillsbury brand)
1 cup part-skim ricotta
Parmesan cheese, grated
12 oz. fresh mozzarella, sliced
1 boneless chicken breast, cooked and cubed
1 plum tomato, seeded and chopped
2 cups arugula, lightly packed
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1. Preheat oven to 375. Lightly spray a medium-sized baking pan with cooking spray. Roll out the dough to the desired thickness of your crust. Poke a fork in the dough about 12-15 times to allow air to escape and bake for 5 minutes.
2. Remove from oven and carefully spread ricotta on top of dough. Sprinkle with parmesan cheese and oregano. Then top with mozzarella slices, just touching but not overlapping. Spread out chicken and tomatoes on top of the cheese.
3. Bake for 15 minutes or until mozzarella cheese starts to melt. Broil for 2-4 minutes to lightly brown the cheese, watching carefully so you don’t burn the pizza.
4. While pizza is baking, toss arugula with olive oil and lemon juice, as this will form a dressing. Feel free to add more dressing if desired. Remove pizza from oven, top with arugula and serve.