Arugula Pizza
- Author: Jennifer
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings 1x
- 1 11 oz package of Pillsbury Thin Crust Pizza Dough tube
- 1 teaspoon cornmeal
- 1/4 cup balsamic vinegar
- 1/2 cup arugula pesto (recipe below)
- 2 1/2 cups shredded mozzarella cheese
- 1/3 cup prosciutto (chopped (about 2-3 slices))
- 1/3 cup sun dried tomatoes (chopped)
- 4 oz goat cheese
- 1 1/2 cup baby arugula leaves
- Dash of fresh ground black pepper
- Arugula Pesto
- Ingredients
- 1 1/2 cups baby arugula leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped or shelled walnuts (or pine nuts)
- 1/2 teaspoon minced garlic (1–2 cloves)
- 1/2 cup extra virgin olive oil
- Preheat oven to 400 degrees. Roll out dough to a 11″x14″ on a greased dark or non-stick baking sheet. Sprinkle bottom of dough with cornmeal and bake crust in a preheated oven for about 5 minutes.
- Add balsamic vinegar to a small saucepan over medium low heat. Cook, stirring occasionally until liquid reduces in half, about 10 minutes. Remove from heat and set aside.
- Spread pesto on crust. Sprinkle with shredded mozzarella, chopped prosciutto, sun dried tomatoes. Crumble goat cheese on top and sprinkle with a freshly ground black pepper.
- Bake in oven for an additional 8-10 minutes until crust is golden brown.
- Let cool slightly. Top with baby arugula leaves and drizzle with balsamic reduction.
- Arugula Pesto
- Directions
- In a food processor combined arugula leaves, Parmesan cheese, walnuts and garlic and chop until combined and arugula leaves are chopped. With food processor running, stream in olive oil until creamy.