I love the peppery flavor of arugula, and my introduction to it initiated my foray into enjoying a larger variety of flavorful greens than the usual lettuce and spinach available in restaurants. This is a really fun use of some arugula that was on its last legs. The flavors are quite delightful.
2 packed cups arugula
8 oz smoked gouda
0.5 cup ricotta cheese
3 cloves garlic
0.75 tsp salt
0.5 tsp black pepper
pizza dough from 3 cups of flour
To a blender add the ricotta, garlic, salt and black pepper. Grind until well blended.
Add the shredded, smoked gouda and the arugula. Blend until a little chunky.
Roll out the pizza dough into four circles, top with the arugula topping and add little tomato boats to it, from cherry tomatoes cut in half.
Bake in a preheated 475F oven until light brown. Serve warm!