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Home > posts > 2019 > 05 > 2019-05-06_Arugula_Pesto_Pizza.html
Arugula Pesto Pizza
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Meredith made arugula pesto from Shutterbean (LOCAL[@rev]). She subbed nutritional yeast for the cheese and used slightly more than half the oil it calls for.
We use Trader Joes herb style pizza dough. I let it sit at room temperature for about 45-60 minutes. I was worried I wouldn’t be able to roll it out enough for two people but I managed to get it. Not very pretty or round, but it worked.
We used the pesto as the main sauce and then topped it with sundried tomatoes and cheese. Towards the end of the bake (on the Pizza Steel), we added prosciutto. We also added some tomatoes but I do not remember if it was at the start or end of the bake.