Garlic Arugula White Pizza with Vegan Ricotta
This pizza is one of our absolute favourites. This recipe is made completely from scratch, but you can easily use store bought pizza dough and vegan cheese. Read the entire recipe before you make this, because it requires some prep-time either way.
Our Vegan Cashew Ricotta Cheese is used in this recipe. So is our Roasted Garlic White Pizza Sauce. The dough and sauce can also be used to make garlic knots. You can make one big pizza, or a few small ones, or one medium pizza and some garlic knots. If you choose to make some garlic knots, simply break up the dough into approx 3 inch sized pieces, roll them out into strips and tie them in a knot. Place them on a baking sheet and brush the garlic sauce over them. Bake at the same temperature, but for less time, approx 8 - 12 minutes.
INGREDIENTS:
PIZZA DOUGH:
^ Here’s our recipe for homemade dough (takes about 15 minutes + 1 hour to rise). You can also use store bought pizza dough but it needs to be at room temperature, a few hours out of the fridge in a warm place until it doubles in size.
PIZZA SAUCE:
Roasted Garlic White Pizza Sauce
TOPPINGS:
Vegan Cashew Ricotta Cheese (or store bought vegan mozzarella cheese)
handful of fresh basil
1-2 handfuls of arugula
drizzle of olive oil
salt + pepper
METHOD:
1 - Make the dough (Easy Pizza Dough from Scratch), or prep your store bought dough - open bag and let rise in a warm place until doubles in size.
2 - Make the Roasted Garlic White Pizza Sauce and the vegan cashew ricotta cheese and while waiting for dough to rise. If you’re able to, making these two ingredients ahead of time would be helpful.
3 - When the dough is ready, heat oven to 415°F. Follow instructions #4 + 5 for Easy Pizza Dough from Scratch to get the dough prepped and ready for the toppings.
4 - Spread the sauce on the dough evenly, avoiding the edges. Place dollops of the vegan cashew ricotta cheese on top, and finally top with pieces of fresh basil.
5 - Bake the pizza in the oven for 15 - 20 minutes. (We find 17 minutes is perfect for our oven). You’re looking for the crust to be a light golden colour. Remove from oven and let cool a few minutes. Lift up the pizza with a spatula to ensure the bottom of the pizza is cooked through.
6 - In a bowl toss the arugula with a drizzle of olive oil, some salt and pepper. Top the pizza with the tossed arugula, cut with a large knife or pizza cutter and serve immediately.
Makes: Either 1 large pizza, 4 personal sized pizzas, or 1 medium pizza and some garlic knots
Prep time: 1 - 2 hours
Cook time: 15 - 20 minutes
Store leftovers: Air-tight container or wrapped to seal, in the fridge
Lasts: 4 - 6 days
