Categories: Pizza/flatbread
Ingredients
- 1 cup arugula
- 1/3 cup chopped fresh parsley
- 5 tbsp. olive oil
- 1/4 cup grated Parmesan
- 1 tsp. lemon zest
- 1 1/2 garlic clove, chopped
- 10 oz. pizza dough, at room temp.
- 3 oz. shredded Fontina
- 2 oz. sliced pepperoni
Directions
-
In a food processor, pulse arugula, parsley, oil, Parmesan, zest and garlic; season. On baking sheet, shape dough into 12-inch round. Top with half the pesto, the Fontina, then the pepperoni. Bake at 450 until crush is crispy, 16 minutes. Top with remaining pesto.