YIELD: 4 1-SLICE SERVINGS 1 frozen 12" oven-rising sheeted pizza dough3 oz. arugula pesto sauce4 oz. mozzarella cheese, shredded8 slices heirloom tomato2 ⅔ Tbsps. whipped drained ricotta cheeseDried oregano, as neededFresh basil, as needed 1. To frozen pizza crust, spread pesto evenly on top, leaving a ½" edge. Sprinkle mozzarella over the sauce. Distribute tomato slices evenly over the pizza, then top with dollops of ricotta. 2. Bake at 375°F in a convection oven for 9 to 11 minutes or ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.