Life is more colorful when taking a detour from the straight-and-narrow route from time to time. This is what leads us to the glass of perfectly chilled rosé, fresh baked gluten-free brownies, and of course, homemade pizza. With the flawless balance between a crisp crust, and the rich cheesy texture, pizza hits the spot each and every time. So if we have to add an extra kale salad and Greens 1 into the day to maintain health symmetry, it is worth it, especially when this White Pizza is on the menu. Pairing the bitterness of arugula with the sweeter notes of ricotta, as well as the buttery nature of prosciutto with the saltiness of the dough, ambrosia is born. Created by Laura B. Russell for her latest cookbook, Brassicas, we couldn't be more excited to share a piece of the pie. You are likely more familiar with arugula as a simple salad green than as a salad-on-top-of-a-pizza green. Here, the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula, which is why pizzas like this one are popular on menus throughout the country. Many grocery stores and pizza parlors sell premade pizza dough, which makes this recipe perfect for weeknight cooking. If you are following a gluten-free diet, look for a gluten-free box mix or frozen crust and follow the package directions. If the crust needs longer than 10 to 12 minutes in the oven, pre bake the crust partially, then add the cheese topping for the final 10 minutes.
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