Gourmet Arugula Pesto Pizza – Lily's Lifestyle

It is December and Basil is out of season. What to do? Arugula, of course! Arugula has a savory yet bitter and nutty taste and pairs well with fresh garlic and walnuts/pine nuts. Just because Basil is out of season, it doesn’t mean one can’t make a pesto.

Recipe (Serves 3-4):
For a 13×6 inch artisan flatbread

1 cup washed and de-stemmed arugula leaves
1 large garlic clove
1/2 cup nuts
1/2 cup olive oil + 1 TBSP to drizzle over the focaccia
1/2 cup thinly sliced onions
1/4 cup any color bell pepper
2 TBSP pitted olives
1 cup chorizo
1 cup mushrooms
1 cup grated Parmesan/mozzarella
Salt and pepper

Directions:
Preheat oven to 375 °F.
Prepare pesto by placing arugula leaves, garlic, olive oil, salt and pepper into mini food processor until blended thoroughly. Set aside.
In a hot sauté pan, cook chorizo, set aside.
Use same pan to sauté mixed mushrooms until soft (not cooked through). Set aside

Prepare the flatbread by drizzling remaining olive oil on flatbread then spread the pesto on top, sprinkle cheese, layer the chorizo, top with mushrooms, olives, onions and bell pepper.Place in oven at 375 °F for 10 minutes. Serve immediately and enjoy.