Ingredients:

  • 1 lb pizza dough
  • 1/3 cup basil pesto
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup sun-dried tomatoes, julienned
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 1/4 cup kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • 1 cup fresh baby arugula
  • 1 tbsp balsamic glaze
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.
  2. Stretch the pizza dough on a piece of parchment paper into a 12-inch circle. If using pita bread, arrange them on a baking sheet.
  3. Brush the edges of the dough with olive oil and minced garlic, then spread a thin, even layer of pesto across the base.
  4. Sprinkle mozzarella cheese over the pesto. Layer the red onions, artichokes, sun-dried tomatoes, and olives evenly. Top with crumbled feta cheese.
  5. Bake for 10–12 minutes (or 7–9 minutes for pita) until the crust is golden brown and the cheese is bubbling.
  6. Remove from the oven and immediately top with fresh baby arugula and a drizzle of balsamic glaze.
  7. Let the pizza rest for 2 minutes before using a pizza cutter to slice and serve.