– Preheat oven to 220°C.
– Peel garlic.
– Prepare an arugula pesto by blending 1 handful of arugula, lemon zest, garlic clove and Emile Noël Chardon Marie oil.
– Roll out the pizza dough on a parchment-lined baking sheet.
– Spread the ricotta over the dough.
– Slice the mozzarella and arrange on the pizza.
– Bake for about 15 minutes.
– Cut the red onion half into thin strips.
– Once out of the oven, spread the arugula pesto with the back of a large spoon.
– Sprinkle with fresh arugula and red onion slices.

Tip
Depending on your taste, you can replace the arugula in the pesto with basil or parsley.

Avis du Moulinier
On the palate: This oil is all subtlety, down to the finesse of its texture and the softness of its pale yellow color. In terms of flavor, it has a delicate artichoke note unlike any other. A slight smoky taste enhances its uniqueness. It particularly enhances raw fish, and can also be used at the end of cooking, depending on your inspiration.