12 ounces refirgerated fresh pizza dough
2 tsp extra virgin olive oil
6 garlic cloves rushed
2/3 cup ricotta cheese
2 tbsp mayonnaise
2 tsp hcopped fresh thyme
1/4 tsp black pepper
1.5 ounces paresan cheese finely shredded
1 tsp fresh lemon juice
1 tsp balsamic vinegar
1 1/2 cups baby arugula.
Remove dough from fridge. Let stand at room temp for 20 minutes. Preheat oven t o 500 degrees. Heat a small skillet over medium heat, add oil to pan, swirl to coat, add garlic cook 2 minutes or until garlic is lightly browned. Remove garlic with a slotted spoon. Finely chop garlic, reserve oil. Place chopped garlic, ricotta, mayo, thyme, pepper, and parmesan in a medium bowl. Beath with a a mixer at medium high speed until almost smooth. Roll dough into 14 inch circle on lightly floured surface, piece entire surface of dough with form. Place dough on pizza stone, bake for 5 minutes. Spread ricotta mixture over crust, arrange mozzarella over ricotta, bake for 10 minutes, until crust and cheese are browned. Combine reserved oil, juice and vinegar in a medium bowl, add arugula, toss to coat, top pizza with arugula mixture.