Whole Wheat Pesto Pizza

1. 1

   Preheat oven to 450u00b0. Let dough stand at room temperature 20 minutes. Coat a 12-inch cast-iron skillet with vegetable oil, and sprinkle with cornmeal.

2. 2

   Stretch or roll dough out, and arrange in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat, and spread with Arugula Pesto. Add desired toppings; sprinkle with cheese. Brush edges of dough with olive oil.

3. 3

   Bake at 450u00b0 for 18 minutes or until browned.

4. 4

   Try These Toppings Cooked ground turkey sausage, sliced red onion, and sliced sweet mini bell peppers Roasted butternut squash, sliced shallots, sun-dried tomatoes, and fresh sage Mozzarella cheese slices, plum tomato slices, and basil Thinly sliced potatoes, mushrooms, and fontina cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.