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Shrimp and Lemony Ricotta Pizzas with Baby Arugula

Shrimp and Lemony Ricotta Pizzas with Baby Arugula

  • Makes
    2 10-inch oval pizzas
  • Cook Time
    35 minutes
Ingredients
  • ½

    cup whole-milk ricotta cheese

  • 1

    ounce Parmesan cheese, grated (½ cup)

  • 2

    tablespoons chopped fresh tarragon

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice, divided

  • Kosher salt and ground black pepper

  • Semolina, for dusting

  • Yogurt dough for pizza and flatbread

  • 12

    ounces extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined, halved crosswise and patted dry

  • 2

    ounces baby arugula (about 5 cups lightly packed)

Step 1

About 1 hour before baking, heat the oven to 500°F with a baking steel or stone on the upper-middle rack.

In a medium bowl, stir together the ricotta, Parmesan, tarragon, oil, lemon zest, 1 tablespoon of lemon juice, ¾ teaspoon salt and ½ teaspoon pepper.

Step 2

Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer one portion of the shaped dough to the peel and, if needed, reshape into a 6-by-12-inch oval.

Spread half the ricotta mixture evenly over the dough, then top with half the shrimp. Slide the dough onto the baking steel and bake until golden brown, 9 to 11 minutes.

Step 3

Using the peel, transfer the pizza to a wire rack. Top and bake the second portion of dough in the same way, then transfer to the wire rack.

In a medium bowl, toss the arugula with the remaining 1 tablespoon lemon juice and ¼ teaspoon each salt and pepper.

Top the first pizza with half of the dressed arugula, mounding it on top; let the second pizza cool for a few minutes, then top with the remaining dressed arugula.

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