Fresh Ricotta with Arugula and Flaxseed Pizza
Servings
4people
Servings
4people
Ingredients
  • 1/2gallon organic whole milk (not ultra-pasteurized)
  • 2cups buttermilk
  • 2teaspoons salt
  • Zest of 1 lemon
  • 2 cloves garlic,minced
  • 1teaspoon freshly ground black pepper
  • 2tablespoons chopped fresh green herbs (basil, parsley, chives, or a combination)
  • 1teaspoon Dijon mustard
  • Juice of 1 lemon
  • 3tablespoons extra-virgin olive oil
  • Pizza dough
  • 2 handfuls of arugula
  • 1tablespoon whole brown flaxseed, lightly toasted
  • 1tablespoon sliced chives
  • 1tablespoon large-grated Parmesan cheese, for garnish
  • Thinly sliced red onion, for garnish
Instructions
  1. To make ricotta: Combine milk, buttermilk, and salt in a large, nonreactive pot and bring to a gentle simmer. Cook, without boiling, for 5–8 minutes. Meanwhile, line a strainer with a double thickness of cheesecloth. Pour curds (solids) and whey (liquids) through strainer. Let mixture drain for 1 hour. Transfer mixture to a bowl and fold in lemon zest, garlic, pepper, and herbs. Keep ricotta for up to 5 days in the fridge, in a covered container. (Makes about 2 1/4 cups.)
  2. In a medium bowl, combine Dijon and lemon juice; season with salt and pepper. Whisk in olive oil. Set aside.
  3. Preheat grill. Create one 10-inch pizza dough crust. Grill dough on one side for about a minute. Flip dough, pop any air bubbles, and spread with ¾–1 cup ricotta. Cover grill. After 3–4 minutes, check crust bottom. If it’s a little charred and dough looks set, it’s ready.
  4. When ready to serve, toss arugula with about one-fourth of the dressing or to taste, plus flaxseed and chives. Sprinkle over grilled pizza and garnish with grated Parmesan and red onion slivers, if desired.
Recipe Notes
Nutrition Facts
Fresh Ricotta with Arugula and Flaxseed Pizza
Amount Per Serving
Calories 275
% Daily Value*
Cholesterol 26mg 9%
Sodium 698mg 29%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 275 cal, 32% fat cal, 10g fat, 4g sat fat, 26mg chol, 12g protein, 36g carb, 4g fiber, 698mg sodium

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