Photo: Greg Dupree; Styling: Missie Neville Crawford
Yield
Makes 2 servings

Double the recipe (making two pizzas) to feed four to six people. Make the Arugula Pesto while the dough stands.

How to Make It

Step 1

Preheat oven to 450°. Let dough stand at room temperature 20 minutes. Coat a 12-inch cast-iron skillet with vegetable oil, and sprinkle with cornmeal.

Step 2

Stretch or roll dough out, and arrange in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat, and spread with Arugula Pesto. Add desired toppings; sprinkle with cheese. Brush edges of dough with olive oil.

Step 3

Bake at 450° for 18 minutes or until browned.

Step 4

Try These Toppings Cooked ground turkey sausage, sliced red onion, and sliced sweet mini bell peppers Roasted butternut squash, sliced shallots, sun-dried tomatoes, and fresh sage Mozzarella cheese slices, plum tomato slices, and basil Thinly sliced potatoes, mushrooms, and fontina cheese

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