Pesto Pan Pizza with Roasted Red Peppers & Arugula Salad

Pesto Pan Pizza

with Roasted Red Peppers & Arugula Salad

40 MIN
+$1.99/serving 3 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this irresistible pan pizza, you'll top an herbaceous basil pesto base with melty mozzarella and roasted red peppers before baking in the oven until golden brown. You'll serve the pizza alongside a fresh arugula salad studded with crunchy almonds.

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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Pesto Pan Pizza with Roasted Red Peppers & Arugula Salad
    Title
    • 3 oz Prosciutto
    • 16 oz Pizza Dough
    • 4 oz Fresh Mozzarella Cheese
    • 2 oz Arugula
    • 1 Tbsp Red Wine Vinegar
    • 2 tsps Honey
    • 3 Tbsps Basil Pesto
    • 1 oz Sliced Roasted Red Peppers
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ cup Grated Parmesan Cheese
    • 1 Single-Use Aluminum Tray

    Pesto Pan Pizza

    Start the dough
    1 Start the dough

    Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Evenly coat the tray (or each tray for 4 servings) with 1 tablespoon of olive oil. Add the dough to the prepared tray(s) and flip to thoroughly coat. Using your hands, spread the dough to the edges of the tray(s), maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly prick the dough with a fork. Bake, uncovered, 10 minutes. Leaving the oven on, remove from the oven. Carefully flip the partially baked dough and lightly press down.

    2 Assemble & bake the pizza

    Leaving a border around the edges, carefully spread the pesto onto the dough in an even layer. Evenly top with the mozzarella (tearing into small pieces before adding) and roasted peppers. Drizzle with olive oil; season with salt and pepper. Return to the oven and bake 15 to 17 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.  

    Assemble & bake the pizza
    Make the salad & serve your dish
    3 Make the salad & serve your dish

    Meanwhile, wash and dry the arugula. In a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula and almonds. Toss to combine. Taste, then season with salt and pepper if desired. Top the baked pizza(s) with the parmesan. Cut into equal-sized pieces. Serve the finished pizza(s) with the salad on the side. Top the pizza(s) with the prosciutto (tearing into bite-sized pieces before adding). Enjoy!

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