Smoked Salmon and Pesto Pizza

        From Bullcityfood.com

• 1 12-16 inch pizza crust (follow recipe or package instructions for cooking)
• 3/4 cup pesto (recipe follows)
• 3/4 part-skim ricotta cheese
• 4 oz smoked salmon
• 5 basil leaves, for garnish

Preheat oven to 450˚F (oven temperature may vary, depending on crust).

If raw, pre-cook pizza for about 10 minutes without toppings.

In a small bowl, mix pesto and ricotta cheese till fully combined.

Spread mixture over entire pizza, leaving a small crust at the border.

Cook for an additional 8-10 minutes, until spread is fully heated through.

Top hot pizza with smoked salmon pieces and torn basil leaves.

Arugula and Basil Pesto

• 4 cups arugula (about 3 large handfuls)
• 1 cup loosely packed basil leaves
• 3 tbsp lightly toasted, blanched almonds
• 3 tbsp Parmesan cheese
• 3/4 cup olive oil (or so)
• 1 tbsp lemon juice (about 1/2 lemon)
• Salt and pepper

In a food processor, pulse to combine arugula, basil, almonds and Parmesan.

With blade running, stream in enough olive oil to bring everything together and make a sauce. You want it looser than a paste.

Stir in lemon juice and salt and pepper to taste.