Kale & Arugula Pizza
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Directions
Ingredients
- 1 prebaked pizza crust (approximately 10 X 8-inches)
- 1 red onion, skin removed, sliced thin
- 1 Tablespoon butter, plus more if needed
- 1 Tablespoon olive oil, plus more if needed
- 4 ounces baby portabella mushrooms, stems removed and sliced
- 1/3 cup Stonewall Kitchen Kale and Arugula Pesto
- 1/3 cup crumbled goat cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grape tomatoes, sliced
- 2 ounces fresh baby arugula
- Crushed red pepper
Directions
- Preheat oven to 425 degrees F.
- Heat butter and olive oil in a large skillet over medium heat. Add onion. Sauté until onions are caramelized and soft, about 10-15 minutes. Add mushrooms and more butter and oil if needed. Sauté an additional 5 minutes.
- Spread Kale and Arugula Pesto over pizza crust top with cheeses, caramelized onions, mushrooms and tomatoes.
- Bake 10-12 minutes until the cheese melts and bubbles.
- Sprinkle arugula and crushed red pepper to taste over pizza. Cut and serve hot.
