Sicilian Stuffed Pizza With Ricotta and Arugula
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By cooking.nytimes.com
Sicilian Stuffed Pizza With Ricotta and Arugula
Instructions
Cook:45min
Updated at: Mon, 05 Jan 2026 08:31:35 GMT
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Ingredients
2 servings
fine semolina
for dusting
8 ouncespizza dough
store-bought or homemade, rolled in a ball and held at room temperature
8 ouncesricotta
very fresh, drained
extra-virgin olive oil
6anchovy fillets
rinsed and blotted
3 stripsroasted sweet pepper
3basil leaves
salt
pepper
Crushed red-pepper flakes
¼ cuppecorino cheese
grated aged, such as pepato
2 handfulsarugula
preferably not too tender
Instructions
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