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Red Pepper Pesto Pizza with Arugula

Add pesto to your pizza for a great, quick and easy meal or appetizer.
1 jar Terrapin Ridge Farms Red Pepper & Pesto Dip
2 tablespoons canola oil
Salt and freshly cracked black pepper
2 cups baby arugula leaves
1/4 cup grated Parmesan
Pizza dough, or use already prepared pizza dough
12 ounces fresh Mozzarella, sliced
1 wedge Parmigiano-Reggiano, shaved
1 red onion, halved and thinly sliced
Light a grill to high heat. Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds. Transfer the shells to a baking sheet, top each with some of the Terrapin Ridge Farms Red Pepper & Pesto Dip, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
Products Used In This Recipe: