YIELD: 4 1-SLICE SERVINGS
1 frozen 12" oven-rising sheeted pizza dough
3 oz. arugula pesto sauce
4 oz. mozzarella cheese, shredded
8 slices heirloom tomato
2 ⅔ Tbsps. whipped drained ricotta cheese
Dried oregano, as needed
Fresh 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 at 500°F to 550°F in a conveyor oven for 4.5 to 6.5 minutes. Remove pizza from the oven and garnish with oregano and basil. Allow to set for 1 minute. Slice into 4 wedges and serve while hot.
Recipe and photo: Rich Products Corporation