Community Recipe
from []

Truly Italian Pizza Dinner

• Baby arugula salad with balsamic vinaigrette: Combine 2 tablespoons extravirgin olive oil, 2 teaspoons balsamic vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Combine1/4 cup thinly sliced red onion, 1/4 cup toasted sliced almonds, and 1 (5-ounce) package pre-washed baby arugula in a serving bowl. Pour vinaigrette over arugula mixture, toss to coat.

• Melon slices

GAME PLAN

Total Time: 20 minutes

1. While oven preheats:
• Slice tomatoes and cheese for pizza.
• Prepare vinaigrette for salad.

2. While pizza bakes:
• Combine salad and vinaigrette.

Garden Tomato and Basil Pesto Pizza

Six ingredients and 15 minutes are all you need to enjoy this mouth-watering tomato and basil pesto pizza.

Ingredients

1 (12-ounce) prebaked pizza crust (such as Mama Mary's brand)
Cooking spray
2 tablespoons commercial pesto
1 cup (4 ounces) thinly sliced fresh mozzarella cheese

2 cups chopped tomato (about 2 large)
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced fresh basil

Preparation

Preheat oven to 450°.

Spray crust with cooking spray.

Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.

Cooking Light AUGUST 2005