Pesto Pizza with Fresh Arugula and Parmesan

Pesto Pizza with Fresh Arugula and Parmesan
from Cookie + Kate


Ingredients
You need 9 Ingredients
Steps
Showing 2 out of 4 Steps
  1. Preheat the oven to 500 degrees. Grease a 12-inch cast iron skillet with olive oil. Lightly dust your hands with flour and fold the dough over a few times, then divide the dough in half. Place one half of the dough in the skillet and gently spread it out over the surface of the pan and up the sides. Try not to break the dough, but spread it out as evenly and thinly as possible. Brush on some olive oil.
  2. Prepare the pizza dough 6 to 18 hours in advance and let it rest. Feel free to substitute white whole wheat flour or whole wheat pastry flour for the whole wheat flour and/or whole wheat pastry flour for the all-purpose flour.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/