Spicy Arugula Pesto Pizza
Spicy arugula, fresh mozzarella, sausage, and mushrooms loaded on a gluten free crust
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Servings: 4 people
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Equipment
- 1 blender or food processor
- 1 pizza stone or pan
- 1 Pizza Cutter
Ingredients
- 1 gluten free pizza crust
- 6-8 ciliegine mozzarella cheese balls
- ¼ lb ground sausage cooked
- 4-5 baby bella mushrooms sliced and lightly sautéed
- 1 cup arugula
- ½ teaspoon cracked pepper
Arugula Pesto
- 4 oz arugula
- 2-3 tablespoon walnuts
- 2-3 cloves garlic
- 2-3 tablespoon lemon juice
- ⅓ cup olive oil (add more if needed)
- 1 teaspoon salt
Instructions
- Preheat the oven to 375°F.
Make The Arugula Pesto
- In a blender or food processor, chop the walnuts until they are a fine powder.
- Next, add the garlic cloves, salt, olive oil, lemon juice, and arugula and blend until the pesto is a thick paste. You can add more oil as needed.
Assembling The Pizza
- Spread the pesto onto the pizza dough using a baking spatula.
- Evenly space out the mozzarella balls over the top of the pizza and sprinkle the sausage and mushrooms in between the cheese. Sprinkle with cracked pepper if desired.
- Bake for 20 minutes or until the cheese has melted.
- Remove from the oven and top with fresh arugula. Cut into slices and serve!
Notes
I used a pre-seasoned sausage for this recipe.
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