Pizza - tomato arugula with pesto

By talsy

Ingredients

• Pesto
• 1 1/2 C packed cilantro leaves
• 1/2 C packed feta cheese crumbles
• 1/3 C sunflower seeds roasted and salted
• 1 1/2 Tbl lime juice
• 1/3 C banana peppers or 1/2 jalapeño, seeded, chopped
• 1/2 C olive oil
• Pizza
• 1- 12 " prepared pizza crust
• 6 oz mozzarella or provalone, shredded
• 1 C arugula
• 1/2 C cherry tomatoes, halved
• 1/2 cup fresh corn kernels
• Red wine vinegar
• Olive oil

Preparation

Step 1

Preheat oven 475.
Combine pesto ingredients, except olive oil, in food processor. Pulse until blended. Gradually add oil, process until smooth. Season with S & P. Reserve 1/3 cup of mixture, chill remaining for up to a week.
Place pizza crust on baking sheet, brush with 2Tbl oil.
Spread 1/3 C pesto over crust, leaving 1/2" border. Sprinkle with cheese, corn and tomatoes.
Bake 6-7 min.
Top with arugula, drizzle with red wine vinegar, sprinkle with S & P.
Serve immediately.