Monday, September 3, 2012

Arugula Pesto Pizza

Right now I am obsessed with Buitoni's Reduced-Fat Pesto. It actually tastes as good if not better than my homemade pesto. Not to mention, it saves me time because I don't actually have to make it. Pesto was the perfect substitution for pizza sauce in this recipe. This recipe also called for goat cheese so feel free to put as little or as much as you want. I only used half of what the recipe called for because goat cheese is so strong!
Your favorite pizza crust
6 Tablespoons of reduced-fat pesto
2-3 Roma tomatoes, thinly sliced
1 (8 ounce) package of honey goat cheese (regular is fine too)
2 cloves garlic, peeled and minced
Preheat oven to 450 degrees or whatever your pizza dough calls for.
Using a spatula, place the pesto in the center of the pizza and spread to the outer edges.
Cut the goat cheese into thin slices and spread or crumble around the pizza.
Place the tomato slices over the goat cheese. Sprinkle the tomatoes with garlic.
Place pizza in the oven for 10 minutes until cheese is bubbly. 
After removing the pizza from the oven, allow it to cool for 2-3 minutes to let the cheese set. Cover the pizza with a few handfuls of arugula.
This is the first time my husband and I have eaten the entire pizza in one sitting! Usually we have a slice or two for leftovers but not this time!

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