Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest

1. 1

   For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water.

2. 2

   Let sit for 10 minutes until it begins to foam.

3. 3

   In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center.

4. 4

   Add the yeast mixture and olive oil.

5. 5

   Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms.

6. 6

   On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.

7. 7

   Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil.

8. 8

   Cover and set in a warm place until doubled in size, about 1 hour.

9. 9

   Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.

10. 10

    Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza.

11. 11

    Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.

12. 12

    For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan.

13. 13

    Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes.

14. 14

    Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.

15. 15

    Transfer the crust to a baking sheet and spread with the ricotta.

16. 16

    Bake until the ricotta warms through and melts slightly, about 6 minutes.

17. 17

    Top the warm pizza with the arugula, grapes, pine nuts and lemon zest.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.