Fresh Ricotta with Arugula and Flaxseed Pizza

Prep tips: Making ricotta is dead simple; leftovers are great on crackers. Of course, purchased ricotta would be fine, too. Whole flaxseeds provide a delectable crunch and added fiber; you could also use sunflower seeds. The combination of hot, creamy, cool, and crunchy is heavenly. Makes one 9-inch pizza.

Fresh Ricotta with Arugula and Flaxseed Pizza

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Servings

4 people

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Ingredients

• 1/2 gallon organic whole milk (not ultra-pasteurized)
• 2 cups buttermilk
• 2 teaspoons salt
• Zest of 1 lemon
• 2 cloves garlic,minced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh green herbs (basil, parsley, chives, or a combination)
• 1 teaspoon Dijon mustard
• Juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• Pizza dough
• 2 handfuls of arugula
• 1 tablespoon whole brown flaxseed, lightly toasted
• 1 tablespoon sliced chives
• 1 tablespoon large-grated Parmesan cheese, for garnish
• Thinly sliced red onion, for garnish

Ingredients 1/2 gallon organic whole milk (not ultra-pasteurized) 2 cups buttermilk 2 teaspoons salt Zest of 1 lemon 2 cloves garlic,minced 1 teaspoon freshly ground black pepper 2 tablespoons chopped fresh green herbs (basil, parsley, chives, or a combination) 1 teaspoon Dijon mustard Juice of 1 lemon 3 tablespoons extra-virgin olive oil Pizza dough 2 handfuls of arugula 1 tablespoon whole brown flaxseed, lightly toasted 1 tablespoon sliced chives 1 tablespoon large-grated Parmesan cheese, for garnish Thinly sliced red onion, for garnish

Servings 4 people Print Recipe

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