Arugula Pizza

Preheat oven to 400 F. Sprinkle a greased dark or non-stick baking sheet with the cornmeal. Put the dough onto the baking sheet. Roll out the dough into an 11″ x 14″ shape. Put the baking sheet into the oven and bake crust for about 5 minutes. When it’s done, remove it from the oven and set aside.

Add balsamic vinegar into a small saucepan over medium low heat. Cook, stirring occasionally until liquid reduces by half, about 10 minutes. Remove from heat and set aside.

Spread pesto (recipe below) across the top of the crust. Sprinkle the shredded mozzarella, chopped prosciutto, and sun dried tomatoes over the top of the pesto. Crumble goat cheese on top and sprinkle with freshly ground black pepper.

Bake in the preheated oven for an additional 8-10 minutes until crust is golden brown.

Let cool slightly. Top with baby arugula leaves and drizzle with the balsamic reduction.

For the arugula pesto:

In a food processor combine arugula leaves, Parmesan cheese, walnuts and garlic and pulse until combined and arugula leaves are chopped. With food processor running, stream in olive oil and continue pulsing until the mixture is creamy.