Ingredients

• 6 oz Roasted Red Pepper Pesto
• 10" par-baked pizza crust
• 4 ounces fresh mozzarella, thinly sliced and drained
• 2 cups fresh small arugula leaves, cleaned
• 1 tablespoon of extra virgin olive oil
• Pinch of good quality sea salt, to taste

Preparation

1. Pre-heat oven to 450°.
2. Bake crust until just browned.
3. Spread crust with Roasted Red Pepper Pesto. Layer with mozzarella and bake to heat through just enough to melt cheese.
4. Place arugula in a bowl and lightly drizzle with olive oil and salt. Gently toss and place on top of warm pizza.

Makes one 10” pizza, eight slices.