Pizza topped with arugula pesto, tomatoes and mozzarella

I typically don't care much for arugula in my salad, but I love arugula pesto. It's strong and has a bit of a kick to it. I thought it would go excellently well with pizza, and it was!

Arugula pesto
pizza dough
1 tomato
5 slices of chunky mozzarella cheese

Top the pizza dough with arugula pesto, and place the tomatoes all over. Top with generous slices of mozzarella cheese. Bake for 15 minutes at 400 F.







Arugula pesto recipe(modified from Martha Schulman's fabulous recipe in the Times)
2 cups fresh arugula
2 cloves garlic
2 tbsp walnuts
1/3 cup-1/2 cup olive oil
salt and pepper to taste

Drop the garlic in the food processor and finely chop the garlic. Scrape the sides of the food processor, and add the walnuts and grind until the walnuts are finely blended in with the garlic. Finally add the arugula, and drip in the olive oil to form your desired consistency.

Caramelized Onion Pizza with Taleggio cheese

It's Pizza time! Making pizzas are fun because you can be creative, and really the world is your oyster when it comes to toppings. I like to keep toppings simple- usually not more than 2 ingredients as a rule. I discovered Taleggio cheese on a ski tip to Tahoe with a huge group of people, and I really began to appreciate cheese as an ingredient on its own. Yes yes, I'm a late bloomer when it comes to cheese. I'm going to try experimenting more with types of cheese from now on though. Ok, so this is one of two pizzas I'm going to post separately.

Pizza dough- I happen to love Pizza dough at Whole foods. I normally try making my own, but their dough is so good, I've given up on making my own.

Pizza dough
2 medium onions
taleggio cheese to top


Roast onions in olive oil until they are light brown in color. They should be slightly sweet. Add a tinge of salt if you want. Roll the pizza dough into the desired shape. Sprinkle the caramelized onions and finish off with a generous layer of the Taleggio cheese. Bake for 15 minutes at 400 F.