This from-scratch pizza recipe may take more time to create than buying a pre-made crust and slathering it with sauce, but the result is quite tasty. The toppings are cheese and add a healthy dose of greens, for a unique spin on your traditional pie. Once you’ve got the crust down, you can add any of your favorite toppings.

Thin-Crust Salad Pizza
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 20 minutes

¾ cup water
½ tsp. quick-rising yeast
2 cups all-purpose flour
½ tsp. salt
8 oz. part-skim ricotta cheese
1/3 cup Joe’s Market Grated Asiago Cheese
2-3 cloves garlic, finely chopped
2 cups baby arugula
Balsamic vinegar, to taste  
Extra Asiago, for garnish

Preheat oven to 500 degrees. Heat water until lukewarm. Place your finger in water. If it’s too hot to leave your finger in, allow it to cool a bit. Add yeast to water and whisk together. Set aside for 5 minutes and allow yeast to dissolve. In the meantime, add the flour to a bowl and whisk in salt. Make a well in the center of flour mixture and pour in water mixture. Knead ingredients into a ball.

Dump ball onto a sheet of parchment paper and continue kneading, adding flour 1 Tbsp. at a time if dough sticks to fingers like bubble gum. Dough should feel moist and tacky, but should be able to be kneaded without sticking to your fingers. Form into a large disk and work or roll into a large circle that’s about ¼-inch thick. You can also break it in half and make two smaller pizzas. Dough will stick to parchment paper, but will separate as it cooks.

Mix ricotta, Asiago and garlic and spread on top of dough. If you’re making two pizzas, bake for about 11 minutes, rotating halfway, or until edges are golden-brown and crispy. If you’re making one pizza, bake for 20 minutes. Allow to cool for 5 minutes, then top with arugula, balsamic vinegar and more grated cheese.