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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 2 servings The following items or measurements are not included below: 1 prepared pizza crust 2/3 cup asiago cheese white truffle oil |
||
| Calories 298 | ||
| Calories from Fat 155 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.3g | 26% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 345mg | 14% | |
| Potassium 304mg | 8% | |
| Total Carbohydrate 16.7g | 5% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.2g | ||
| Protein 20.1g | 40% | |
Biancoverde (Greens on White) Pizza
By: ~Jen~
Aug 27, 2008
This peppery, arugula-topped three-cheese pizza is served at Pizza Bianco in Scottsdale, Arizona. Their recipe calls for 4 oz thinly sliced prosciutto on the top at the very end, but this vegetarian version is so very good - you won't miss the meat. The garlic paste is the most important ingredient; you can buy it pre-made but your house will smell great if you make your own (See Roasted Garlic Paste).
SERVES 2 -4
Ingredients
- 1 prepared pizza crust
- 1/2 cup roasted garlic paste (See Roasted Garlic Paste)
- 2/3 cup grated mozzarella cheese
- 2/3 cup grated asiago cheese
- 2/3 cup part-skim ricotta cheese
- 1-2 teaspoon white truffle oil
- 1 cup fresh arugula (ideally baby arugula)
- 1 teaspoon olive oil (or more)
- salt
- fresh ground pepper
Directions
1
Preheat oven to 425 degrees.2
Spread the pizza crust with the garlic paste, then top with the mozzarella and Asiago, and spoon dollops of the ricotta over all.3
Bake for 10-12 minutes or until cheese is melted.4
Remove from the oven. Drizzle the arugula lightly with olive oil and toss, then place immediately on top of pizza. Return to the oven for one minute only, just for the heat to wilt the arugula. Drizzle the truffle oil over the top and season with salt and pepper.5
Slice and serve immediately.
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Browse similar recipes by category
- Course > Main Dish > Pizza
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Meat > Pork
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Maito
On Dec 21, 2008
This is a delicious pizza! I thought I had tried every pizza topping under the sun, but ricotta and roasted garlic paste were new for us, and both worked out really well. Also new for us was tossing the arugula with oil and baking it briefly (we usually put in on raw) - and this was a much nicer way to do it. I had to try one piece of proscuitto on it since you mentioned it (we became crispy proscuitto lovers after your Weeknight Tortellini With Arugula & Crispy Prosciutto!) - but we baked it on the whole time. It was yummy both ways. I made the low fat version of this with just a little cheese and low fat ricotta. I made the roasted garlic paste the day before, so I needed to warm it up so it would spread easily. I like to use a piece of parchment paper on my pizza peel for convenience - you can stretch the dough on there, then easily slide it into the oven and bake it right on the paper. Thanks for this wonderful pizza with a unique combination of ingredients!
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