Arugula Pizza

• 11 ounces, weight Tube Of Pillsbury Thin Crust Pizza Dough
• 1 teaspoon Cornmeal
• 1/4 cups Balsamic Vinegar
• 1/2 cups Arugula Pesto (recipe Below)
• 2- 1/2 cups Shredded Mozzarella Cheese
• 13 cups Prosciutto, Chopped
• 13 cups Sun-Dried Tomatoes, Chopped
• 4 ounces, weight Goat Cheese
• 1 pinch Fresh Ground Black Pepper
• 1- 1/2 cup Baby Arugula Leaves
• 1- 1/2 cup Baby Arugula Leaves
• 13 cups Grated Parmesan Cheese
• 1/4 cups Chopped Or Shelled Walnuts (or Pine Nuts)
• 1/2 teaspoons Minced Garlic
• 1/2 cups Extra Virgin Olive Oil

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

dough, cornmeal, balsamic vinegar, arugula pesto, mozzarella cheese, tomatoes, cheese, fresh ground black pepper, arugula, arugula, parmesan cheese, walnuts, garlic, olive oil

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