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Arugula Walnut Pesto Pizza
A white pizza with a peppery arugula and walnut pesto under fresh mozzarella and red onion. The dough is rolled out directly on the Silicone Baking Sheet with Rim, which then goes into the oven on the rack, so there is no transfer from counter to tray.
- Total time
- 37 min
- Prep
- 20 min
- Cook
- 12 min
- Rest
- 5 min
Ingredients
Method
Take the rack out of the oven and set it on the counter, then heat the oven to 400 °F (200 °C).
Put the walnuts, arugula and garlic in the Tupperware SuperSonic Chopper Compact fitted with the blade, cover and pull the cord until finely chopped. Add the olive oil and Parmigiano and keep pulling until you have a smooth pesto.
Dust the Tupperware Silicone Baking Sheet with Rim with half the flour and roll the dough out on it to the thickness you like.
Spread half the pesto over the dough, lay the mozzarella slices on top, scatter over the red onion and season with the black pepper.
Lift the silicone sheet onto the oven rack, slide it into the oven and bake for 10 to 12 minutes, until the base is golden underneath and cooked through.
Leave to cool for a few minutes, move the pizza to a cutting board, slice and serve warm.
