Ricotta, heirloom cherry tomatoes, pepperoni and arugula -- tasty!

Easy to make, loaded with fresh veggies, a great way to use up summer's bounty of fresh produce available at our local farmer's markets or from your backyard garden!

I came up with this quick summer pizza that is completely flexible by adding your favorite toppings, easy to prepare and super delicious. I found ready to bake pizza dough made without artificial ingredients or hydrogenated oils in the grocery store that included its own parchment paper. How easy is that?

Heirloom cherry tomatoes, red onion, garlic and uncured pepperoni bakes over a layer of ricotta cheese, then once out of the oven, the pizza is topped with fresh arugula, basil and finished with aged balsamic vinegar and olive oil. Healthy, fresh and tasty. ...What's not to love?

Ricotta, Heirloom Tomato, Pepperoni and Arugala Pizza

Yield: 1 - 2 servings


1 ready to bake 11-inch round Pizza Dough, thin crust

Extra-virgin olive oil

1 cup Ricotta cheese

1 pint heirloom cherry tomatoes, wash and slice in half

1/4 cup sliced red onion

1 garlic clove, minced

Uncured pepperoni


2 basil leaves, chiffonade (stack leaves, roll and slice into thin strips)

Aged Balsamic vinegar

Italian sea salt and freshly ground black pepper, to taste

Crushed red pepper flakes, optional


Preheat oven according to pizza dough package directions.


Unroll dough onto parchment paper, prick several places with a fork; place onto a baking sheet.

Brush dough lightly with olive oil then add an even layer of ricotta cheese, leaving a 1-inch border at edge of dough. Next, add tomatoes, onion, garlic and pepperoni.

Bake according to package directions (approximately 14 - 15 minutes) until edges are golden brown. Remove from oven, top with fresh arugula, drizzle aged balsamic vinegar and olive oil. Garnish with basil; season with salt and pepper and crushed red pepper flakes.