Pesto can be made with more than just basil. This spring, try making it with arugula. The peppery taste combined with walnuts makes for a delicious pesto.
Arugula Pesto Pizza
4 cups arugula
1/2 cup walnuts
1 cup olive oil
1 clove garlic
1 teaspoon salt
1 cup pecorino cheese, grated
In your Cuisinart, place arugula, walnuts, garlic, salt and a little olive oil. Turn on the Cuisinart and drizzle in the remaining olive oil until the mixture is smooth and creamy.
(Do not add Parmesan cheese to the pesto. You do not need it for the pizza and if you freeze the remaining pesto, you don't want the cheese in it.)
Roll out Mom's Pizza Dough whole wheat on lightly floured work surface. Transfer to peel dusted with cornmeal. (Alternatively, you can roll out directly on lightly oiled baking sheet.) Brush outer ring with olive oil.
Spread 2 tablespoons of pesto onto pizza. Top with pecorino cheese.
Bake in the bottom rack of 500 degree oven for 9-11 minutes. When done, sprinkle with grated Parmesan cheese and serve. Enjoy!