Arugula Pesto Pizza

Arugula Pesto Pizza

Recipe by Alexa Weibel

  • Serves 4 to 6Servings


  • 1 cup (packed) arugula
  • 1/3 cup chopped fresh parsley
  • 5 tbsp. EVOO
  • 1/4 cup grated Parmesan
  • 1 tsp. lemon zest
  • 1/2 clove garlic, chopped
  • 10 oz. pizza dough, at room temperature
  • 3 oz. shredded Fontina
  • 2 oz. sliced pepperoni


In food processor, pulse arugula, parsley, oil, Parm, 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 crust is crispy, 16 minutes. Top with remaining pesto.