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 ...

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