Shrimp and Lemony Ricotta Pizzas with Baby Arugula

Name: Shrimp and Lemony Ricotta Pizzas with Baby Arugula
Cook time: 35 min
Total time: 35 min
Yield: 2 10-inch oval pizzas
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)

2 10-inch oval pizzas

35 minutes

2

10-inch oval pizzas

35 minutes

Ingredients

½

cup whole-milk ricotta cheese
1

ounce Parmesan cheese, grated (½ cup)

Reviews

Shrimp and Lemony Ricotta Pizzas with Baby Arugula

2

35 minutes

Ingredients

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