Directions

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 20 minutes.
2. Place garlic cloves on cutting board and crush by pressing the flat side of a broad knife against the cloves; peel away loose skin from broken cloves.
3. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add crushed garlic; cook 2 minutes or until garlic is lightly browned. Remove garlic with a slotted spoon and finely chop. Reserve oil.
4. Place chopped garlic, ricotta, mayonnaise, thyme, pepper, and Parmesan cheese in a medium bowl. Beat with a mixer at medium-high speed until almost smooth (about 2 minutes).
5. Roll dough into a 12-inch circle on a lightly floured surface; pierce entire surface of dough liberally with a fork. Spread ricotta mixture over crust, leaving a 1/2-inch border. Arrange mozzarella over ricotta mixture. Bake at 500° 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.

Per serving: 402 calories, 13g fat, 5g sat fat, 46g carbohydrates, 19g protein, 688mg sodium, 6g fiber, 21mg calcium

Adapted from Cooking Light