Name: Whole Wheat Pesto Pizza with Fresh Arugula and Parmesan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 12-inch pizzas
Ingredients: One batch of easy whole wheat pizza dough; 2 tablespoons olive oil; 2/3 cup sauce (try homemade basil pesto or arugula pesto, store bought pesto or red sauce would also work); Optional: Finely chopped preserved lemon or a sprinkling of lemon salt; 1/2 pound low-moisture mozzarella cheese, grated; 5 ounces baby arugula (several cups' worth, or one whole clamshell container of it); Parmesan, a block of it for shaving (you won't use much); 1 lemon, sliced in half; Red pepper flakes and freshly ground black pepper