Three-Cheese White Pizza With Fresh Arugula

• 12 ounces refrigerated fresh pizza dough
• 2 teaspoons extra-virgin olive oil
• 6 garlic cloves, crushed
• 2/3 cup fat-free ricotta cheese
• 2 tablespoons canola mayonnaise
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 1.5 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/3 cup)
• 3 ounces fresh mozzarella cheese, very thinly sliced
• 1 teaspoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1 1/2 cups baby arugula

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 20 minutes.
2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u0b0 (keep pizza stone or baking sheet in oven as it preheats).
3. 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.
4. Place chopped garlic, ricotta, mayonnaise, thyme, pepper, and Parmigiano-Reggiano cheese in a medium bowl. Beat with a mixer at medium-high speed until almost smooth (about 2 minutes).
5. Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface of dough liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Bake at 500u0b0 for 5 minutes. Spread ricotta mixture over crust, leaving a 1/2-inch border. Arrange mozzarella over ricotta mixture. Bake at 500u0b0 for 10 minutes or until crust and cheese are browned.
6. Combine reserved oil, juice, and vinegar in a medium bowl. Add arugula; toss to coat. Top pizza with arugula mixture. Cut pizza into 4 large pieces.

dough, extravirgin olive oil, garlic, ricotta cheese, canola mayonnaise, thyme, freshly ground black pepper, cheese, mozzarella cheese, lemon juice, balsamic vinegar, baby arugula

Taken from www.myrecipes.com/recipe/three-cheese-white-pizza (may not work)