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Credit: Photography by Sarah Anne Ward

Recipe Summary test

Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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