This pizza has whole wheat dough, a pesto base, and is topped with artichokes, sundried tomatoes, and fresh arugula.
By Jerri Green
I am probably the most adven-turous eater in my family. That means a couple of things -1) when I see a new recipe for a swiss chard gratin and get excited, I’m probably going to be on my own, 2) when I try to convince my family that grilled brussel sprouts are amazing, I’m gonna get silent stares, and 3) occasionally, I have to cave and give them pizza.
- 1 ball of whole wheat pizza dough
- ½ cup of pesto
- 2 cups of shredded mozzarella cheese
- ½ cup of marinated artichoke hearts
- ¼ cup of sundried tomatoes in oil
- 1 cup of fresh arugula
- Roll out the pizza dough and place on a stone.
- Smear pesto all over. I used my collard green pesto, but a regular basil one will do. Cover the pie in cheese.
- Top with artichokes and tomatoes.
- Bake for 20 minutes at 400 degrees. Remove from oven and scatter arugula on top. Slice and serve with fresh parmesan if desired.
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.