Ready to Cook

Pesto & Roasted Red Pepper Pan Pizza

with Arugula Salad & Almonds

40 MIN

+$3.99/serving 3 Servings

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add Prosciutto

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 and tangy pickled peppers.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
16 oz Pizza Dough
4 oz Fresh Mozzarella Cheese
1 oz Sliced Roasted Red Peppers
2 oz Arugula
1 Tbsp Red Wine Vinegar
2 tsps Honey
⅓ cup Basil Pesto
1 tsp Whole Dried Oregano
½ oz Sweety Drop Peppers
2 Tbsps Sliced Roasted Almonds
¼ cup Grated Parmesan Cheese
1 Single-Use Aluminum Tray

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Start the dough

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Evenly coat the tray with 1 tablespoon of olive oil. Add the dough to the prepared tray and flip to thoroughly coat. Using your hands, spread the dough to the edges of the tray, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly prick the dough with a fork. Place the tray directly onto an oven rack and bake 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.

3 Make the salad & serve your dish

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