Thanks to prepared dough and a handful of easy store-bought toppings, like pesto and jarred roasted red peppers, this delicious vegetarian pizza is weeknight-friendly and on the table in under 20 minutes. Top it with a simple baby arugula salad (or serve it on the side) to add a bit of seasonal freshness.
- 1 lb prepared pizza dough
- ¼ cup prepared pesto sauce
- 1 cup shredded Italian cheese blend
- ½ cup jarred roasted red peppers, thinly sliced
- ½ medium fresh fennel bulb, cored and thinly sliced
- 2 cups fresh baby arugula
- Olive oil
- Balsamic vinegar
- Sea salt
Pre-heat oven to 500 degrees. If using a pizza stone, place in the oven prior to pre-heating.
Roll out the pizza dough and place it in a pizza pan (or onto a large floured cutting board if transferring to a pizza stone).
Top the dough with the pesto, cheese, red peppers and fennel.
Bake until the crust is lightly golden brown and the cheese is bubbly, about 7-8 minutes.
In a bowl, lightly dress the arugula with olive oil, balsamic vinegar and salt to taste.
Top the pizza with arugula salad, slice, and serve.
This recipe is adapted from a Heinen’s What’s for Dinner recipe. Check out the original recipe post here!