Tangy-Sweet Pizza

• 1/4 cup sun-dried tomato pesto
• 1 par-baked Gluten-Free Pizza Crust
• 1 1/2 cups cooked, sliced sweet potatoes
• 1/2 cup thinly sliced red onion
• 23 cup crumbled feta cheese
• 2 cups baby arugula

1. Preheat oven to 425F.
2. Brush sun-dried tomato pesto over par-baked crust.
3. Top with sweet potatoes, red onion, and feta cheese.
4. Bake 5 to 7 minutes, or until cheese begins to melt and/or toppings brown.
5. Remove from oven, and top with arugula.

tomato pesto, crust, potatoes, red onion, feta cheese, baby arugula

Taken from www.vegetariantimes.com/recipe/tangy-sweet-pizza/ (may not work)