Made with store-bought pizza dough, this pizza is topped with arugula for a simple and tasty dinner that’s faster than take-out.
Recipe tags: garlic base, easy difficulty, main, vegetarian, roast
| 1 lb | pizza dough |
| ¼ cup | tomato sauce |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| ¼ cup | grated Parmesan cheese |
| ¼ cup | thinly sliced fresh basil, divided |
| 2 oz | fresh mozzarella cheese, torn into bite-size pieces |
| 1 Tbsp | olive oil |
| 2 cups | arugula |
Preheat oven to 450˚F. On lightly floured surface, roll out dough into 12-inch round, about 1/4-inch thick. Place dough on lightly floured 12-inch pizza pan.
Stir together tomato sauce and Roasted Garlic Base; spread over pizza, leaving 1/2-inch border around edge. Sprinkle with Parmesan and half of the basil. Top with mozzarella.
Drizzle with olive oil. Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Sprinkle with remaining basil. Top with arugula before serving.
If desired, arrange thinly sliced prosciutto over pizza when it comes out of the oven.