This is one of the first out-of-the-box pizzas I ever made, and my family instantly fell in love! Because the flavor of the tomatoes is so important, we only make this during tomato season. I knew it was going to be one of the first recipes I made with this year's tomato crop! The quality of the pesto is also key, so please, PLEASE make your own! This pizza is a little more complicated to eat with the whole arugula leaves on top, so I will chop some of the arugula to top my daughter's pieces; it makes it much easier for her to handle. We will be enjoying this fantastic pizza throughout the summer and I sure hope you will too!
your favorite pizza crust
1/3-1/2 C pesto
3-4 tomatoes, sliced
4 oz crumbled goat cheese
two large handfuls of arugula
- Heat the oven to 475 degrees with your pizza stone inside.
- Spread the pesto evenly over the pizza crust. Place your tomato slices around the pizza and top with the goat cheese.
- Bake directly on the pizza stone for about 10 mins or until the goat cheese is lightly browned.
- While the pizza is baking, place the arugula in a bowl and toss with a drizzle of olive oil to very lightly and evenly coat the leaves.
- Cut pizza into slices and top with arugula to serve.
Adapted from Myra Goodman