Who doesn’t love Pizza?
Pizza is a staple in almost all homes, but I love to change up my pizzas with different ingredients and try out new flavors. Pizza can also be a great vehicle for veggies or healthy toppings like grilled chicken. Though this pizza packs a lot of cheesy and garlicky goodness into every bite the overwhelming summer flavors of fresh basil and sun-kissed tomatoes are perfect for bringing brightness to your pizza night!
AS SEEN ON WMUR COOK’S CORNER
For the Pesto:
2 Tablespoons Roasted Garlic Olive Oil
½ cup water
2 cups baby arugula
1 ½ cups fresh basil (Leaves only)
½ cup fresh parsley
3 cloves fresh garlic
1 cup parmesan cheese
Juice of one lemon
Salt and Pepper to taste
¾ cup roasted pine nuts *optional
For the Pizza
1 store bought pizza crust (or Gluten Free Pizza Crust)
1 cup sliced cherry tomatoes
1 cup fresh baby arugula
1 cup shredded mozzarella cheese
Heat the oven to 425 degrees (higher if the store-bought pizza crust requires it)
Make the pesto. In a large blender of food processor add all pesto ingredients, starting with the liquids. You may have to add half and stop blending to add the rest and then continue blending depending on your appliance. Blend until desired smoothness. If your pesto is too thick add more water by the tablespoonful until it is smoother. Once the pesto is done, coat the pizza crust liberally with Pesto. Top with cheese, baby arugula and cherry tomatoes. Bake at 425 for 12-15 minutes until crispy around the edges.