SPRING

Arugula Pesto, Ricotta and Roasted Tomato Pizza

Sharp arugula stands in for basil in this easy pesto sauce. It’s a great way to use up that almost-wilted arugula in your refrigerator.

Serves 4

Pesto

2 cloves garlic, smashed

1 bag (5 ounces) baby arugula

½ cup extra-virgin olive oil

¼ cup walnuts

½ cup Parmesan cheese

1 tablespoon fresh lemon juice

Salt

Pizza

Vegetable oil and cornmeal, for prepping pan

1 large (1 pound to 1¼ pounds) prepared pizza dough

1 cup (6 ounces) ricotta cheese, preferably fresh

1 cup grated Parmesan cheese

1 large tomato, cored and very thinly sliced

For pesto:

1. In the bowl of a food processor, process garlic until minced. Add arugula, a handful at a time. Pour in oil; process until blended. Add walnuts, cheese, lemon juice and salt; process until smooth. You should have about 1 cup pesto; you’ll need about ½ cup for the recipe. Reserve remaining pesto for another use.

For pizza:

1. Preheat oven to 425°F. Lightly oil baking sheet; sprinkle with cornmeal. Roll out dough on a lightly floured countertop to a 10-by-14-inch rectangle. Transfer dough to the prepared baking sheet. Spread ½ cup pesto evenly over dough, top with ricotta, Parmesan and tomatoes. Bake 15 to 17 minutes, until cheese is melted and crust is golden.

TIP: The sauce recipe makes 1 cup, and you only need ½ cup for the pizza. Use the rest as a pasta sauce, sandwich filling or sauce for grilled meat.