Nothing screams early summer more than a crispy pizza served alfresco with a bright, peppery bundle of greens topping it to cut through the richness. Maybe it’s still cold where you live, maybe this pizza is baked in an oven without a pizza stone or an outdoor pizza oven. Regardless, it’ll work. And better yet, it’s easy.

While I generally love all the toppings and all the textures, pizza is a dish I often prefer stripped down. This pizza bianca version is just that. Creamy from the ricotta, umami from the anchovies, salty from the mozzarella and peppery from the arugula. Feel free to add any toppings you choose, or enjoy the simplicity as is.

This is pictured with the salad atop the pizza, but if that’s too hard to eat, serve it on the side.