Garden Tomato Pizza

• 1 pound Pizza Dough, Cut In Half, Making 2 Balls
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 10 ounces, weight Baby Arugula
• 1 pound Assortment Of Fresh Tomatoes, Sliced
• 2 pinches Freshly Ground Pepper
• 2 pinches Coarse Salt
• 1/2 cups Fresh Basil Leaves
• 1/4 cups Parmesan Shavings

1. Preheat the oven to 400F.
2. (Or heat the outdoor grill to medium-high).
3. On a floured surface, roll out the two balls of dough to your desired thickness.
4. Brush each crust with a teaspoon of oil.
5. In a medium skillet, heat 1 Tablespoon of oil over medium.
6. Add the arugula and cook until wilted, less than a minute.
7. Sprinkle with a dash of salt and pepper.
8. Layer some arugula over the each crust, and top with tomato slices.
9. Give another good pinch of salt and pepper to the pizza, and one more good drizzle of oil.
10. Bake pizza until the crust is golden and the tomatoes look like you could make out with them, 15 minutes.
11. Top each pizza with fresh basil and parmesan shavings.
12. To.
13. Die.
14. For.

dough, olive oil, arugula, assortment of fresh tomatoes, ground pepper, salt, fresh basil, parmesan shavings

Taken from tastykitchen.com/recipes/main-courses/garden-tomato-pizza/ (may not work)