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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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1 original thin pizza crust
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60 ml basil pesto
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226 g (one ball) fresh mozzarella, sliced
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500 ml mixed cherry tomatoes, halved
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250 ml arugula
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15 ml fresh basil, chopped
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10 ml olive oil
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5 ml lemon juice
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Salt (to taste)
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Pepper (to taste)
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Balsamic reduction (to taste)
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Directions
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Preheat oven to 425°F (220°C).
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Place pizza crust on a round baking sheet and spread with pesto. Place mozzarella slices on pesto and top with tomatoes.
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Bake for 8 to 10 minutes, then broil for 2 to 3 minutes.
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Meanwhile, combine arugula, basil, oil, lemon juice, salt and pepper.
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Remove from oven, top pizza with arugula and basil mixture and drizzle with balsamic reduction.
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