Three-Cheese White Pizza with Fresh Arugula

Try this trick to get ultra-thin slices of fresh mozzarella: Pat the mozzarella balls dry and put them in the freezer for about 30 minutes. You can cut it into paper-thick slices to get a more creamy and cheesy crust.
Remove the dough from the refrigerator. Let stand at room temperature under the lid for 20 minutes.Place a pizza dish or a thick baking tray in the oven. Preheat the oven to 500 ° (leave a pizza stone or baking tray in the oven while it warms up).Preheat a small skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the garlic; cook for 2 minutes or until the garlic is lightly browned. Remove the garlic with a slotted spoon. Finely chop the garlic. Leave the oil on.Place the minced garlic, ricotta, mayonnaise, thyme, pepper, and Parmigiano Reggiano cheese in a medium bowl. Beat with a mixer on medium-high speed until almost smooth (about 2 minutes).Roll out the dough in a 14-inch circle on a lightly floured surface; prick the entire surface of the dough liberally with a fork. Carefully remove the pizza pit from the oven. Place the dough on the pizza pan. Bake at 500 ° C for 5 minutes. Spread the ricotta mixture over the cake, leaving a 1/2-inch thick rim. Place the mozzarella on top of the ricotta mixture. Bake at 500 ° C for 10 minutes or until the crust and cheese are lightly browned.Combine the remaining oil, juice, and vinegar in a medium bowl. Add the arugula; stir to coat. Top the pizza with the arugula mixture. Cut the pizza into 4 large pieces.