Ingredients
3cupspacked fresh arugula,and/or basil, tough stems removed
¾cupalmonds,sliced
¾cupParmesan cheese,freshly grated
3clovesgarlic,peeled and roughly chopped
½tspsalt
½cupextra virgin olive oil
1tbspfresh lemon juice
freshly ground black pepper,to taste
1whole wheat pizza dough
8ozfresh mozzarella,torn, or part-skim mozzarella, shredded, or ¼-inch slices of goat cheese
1small tomato,sliced thin
1small yellow squash,quartered lengthwise and sliced into little triangle shapes
sprinklesliced almonds
sprinklefresh arugula,or chopped basil
red pepper flakes,to taste
Preparation
Preheat the oven to 500 degrees F with a rack in the upper third of the oven. Or, if using a pizza stone, make sure it’s in the oven on the appropriate rack (consult manufacturer’s directions).
In a large skillet over medium heat, toast the almonds, while stirring frequently, until the almonds are fragrant and turning lightly golden at the edges. Transfer the almonds to a bowl to cool.
In a food processor, combine the arugula/basil, cooled almonds, Parmesan, garlic, and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.
Prepare the pizza dough as directed. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level. Transfer each pizza crust onto individual pieces of parchment paper.
Lightly oil the outer edge of the pizza with olive oil. Spread each pizza with 1/2 of the pesto. Top each pizza with cheese, sliced tomatoes, squash pieces, and, finally, a sprinkle of sliced almonds.
Transfer one pizza to the oven. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with the remaining pizza.
Top each pizza with a light sprinkle of fresh arugula or basil and, if desired, a dash of red pepper flakes. Slice and serve.
