Directions:
- Preheat oven to 475°. Sprinkle baking sheet with cornmeal.
- In food processor, blend ricotta, garlic, salt, and pepper until smooth. Add mozzarella and arugula. Pulse to combine.
- On lightly floured surface, roll pizza dough into a 14-inch circle; transfer to baking sheet. Spread ricotta mixture on top, leaving a 1-inch border. Top with tomatoes and drizzle with oil. Bake 15 to 16 minutes, until the crust is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1263.57 Kcal (5290 kJ) | ||
| Calories from fat | 258.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.74g | 44% | |
|---|---|---|---|
| Cholesterol | 58.47mg | 19% | |
| Sodium | 3610.23mg | 150% | |
| Potassium | 703.72mg | 15% | |
| Total Carbs | 168.77g | 56% | |
| Sugars | 10.02g | 40% | |
| Dietary Fiber | 8.87g | 35% | |
| Protein | 74.87g | 150% | |
| Vitamin C | 28mg | 47% | |
| Iron | 5mg | 28% | |
| Calcium | 1491.7mg | 149% | |
| Amount Per 100 g | |||
| Calories | 146.1 Kcal (612 kJ) | ||
| Calories from fat | 29.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 44% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 19% | |
| Sodium | 417.42mg | 150% | |
| Potassium | 81.37mg | 15% | |
| Total Carbs | 19.51g | 56% | |
| Sugars | 1.16g | 40% | |
| Dietary Fiber | 1.03g | 35% | |
| Protein | 8.66g | 150% | |
| Vitamin C | 3.2mg | 47% | |
| Iron | 0.6mg | 28% | |
| Calcium | 172.5mg | 149% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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