Ingredients

• Whole-wheat pizza dough, at room temperature for 1 hour if refrigerated
• 3/4 cup whole-milk cottage cheese
• 1 oz. Parmesan, finely grated (2/3 cup), plus more for sprinkling
• 1/4 cup basil leaves, chopped, plus more for sprinkling
• 1 tsp. lemon zest,plus 1 Tbsp lemon juice
• 3 medium heirloom tomatoes,sliced
• 1/2 cup cherry tomatoes
• 1 Tbsp. olive oil
• 1/2 tsp.honey
• Kosher salt and pepper
• 1 small shallot, chopped
• 4 cups baby arugula

Instructions

1. Prepare and grill pizza dough; transfer to cutting board.
2. In a food processor, puree cottage cheese untill smooth, then pulse in Parmesan. Transfer to a bowl and fold in basil and lemon zest. Spread cheese mixture onto pizza crust and top with tomatoes.
3. In a large bowl, whisk together olive oil, lemon juice, honey, 1/4 tsp salt, and 1/8 tsp pepper to dissolve; stir in shallot. Add arugula and toss to coat. Top tomatoes with arugula salad and sprinkle with additional Parmesan, if desired.