INGREDIENTS
3 cups
Baby arugula, fresh
2 pints
Cherry tomatoes
6
Garlic cloves
2
Sweet onions
1 tbsp
Honey
3 tsp
Active dry yeast
2 tsp
Brown sugar, light
3 1/16 cups
Flour
1 1/2 tsp
Salt
1 1/2 tbsp
Sugar
2 tbsp
Olive oil
4 tbsp
Butter, unsalted
2 cups
Heavy cream
8 oz
Ricotta cheese, full-fat
1 1/8 cups
Water