Pizza with Ricotta, Fennel, and Arugula

This is a nice white pizza for a weekday meal since it comes together quickly, and PJ can eat it because it has no red sauce. I've always avoided making home-made pizza because I have trouble with pizza dough, so this time I used store-bought and it was so much easier. If you have the knack for it, feel free to make your own dough!







Pizza with Ricotta, Fennel, and Arugula
Adapted from The Hadassah Everyday Cookbook by Leah Koenig (thanks to Lena Eson!)

INGREDIENTS:
1 Tablespoon olive oil
1 small fennel bulb, thinly sliced
Salt
1 cup ricotta cheese (I used part-skim; whole fat or skim fine too)
1 teaspoon lemon zest
1/4 cup cornmeal
1 ball pizza dough
1/2 cup baby arugula
1/4 teaspoon dried tarragon
1/4 cup Parmesan cheese, grated or shredded
Salt and ground black pepper

DIRECTIONS:
Heat oil in a large pan over medium heat. Add fennel and sprinkle salt. Let cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, in a small bowl, stir together the ricotta and lemon zest.

Preheat oven to 425 degrees. Scatter cornmeal evenly over a large baking sheet. Stretch or roll dough into a 10-112 inch round and place on sheet. Spread recotta mixture of the dough and top with arugula and sauteed fennel. Sprinkle on tarragon and parmesan, followed by salt and pepper to taste. Bake 15-17 minutes, until crust is puffed and crispy and Parmesan is slightly browned.

Makes 8 small slices, serving 4-6.