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1
Preheat oven to 400 F. Sprinkle a greased dark or non-stick baking sheet with the cornmeal.
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2
Put the dough onto the baking sheet.
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3
Roll out the dough into an 11 x 14 shape.
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4
Put the baking sheet into the oven and bake crust for about 5 minutes.
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5
When its done, remove it from the oven and set aside.
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6
Add balsamic vinegar into a small saucepan over medium low heat.
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7
Cook, stirring occasionally until liquid reduces by half, about 10 minutes.
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8
Remove from heat and set aside.
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9
Spread pesto (recipe below) across the top of the crust.
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10
Sprinkle the shredded mozzarella, chopped prosciutto, and sun dried tomatoes over the top of the pesto.
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11
Crumble goat cheese on top and sprinkle with freshly ground black pepper.
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12
Bake in the preheated oven for an additional 8-10 minutes until crust is golden brown.
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13
Let cool slightly.
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14
Top with baby arugula leaves and drizzle with the balsamic reduction.
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15
For the arugula pesto:
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16
In a food processor combine arugula leaves, Parmesan cheese, walnuts and garlic and pulse until combined and arugula leaves are chopped.
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17
With food processor running, stream in olive oil and continue pulsing until the mixture is creamy.
