For our five-ingredient dinners series, a reader named Christine loves this pesto pizza with corn, feta and arugula. “Not only is it super fast, but it also feels slightly ‘fancy’ when friends are over. My kids like it, too — although they may ask for the arugula to be removed.” Here’s how to make it…
Pesto, Feta and Arugula Pizza
1 16-ounce storebought pizza dough
1 small container storebought pesto
1 cup frozen corn kernels, thawed (or fresh and roasted if it’s summertime!)
2 handfuls feta cheese, plus more for serving
A few handfuls of arugula
Heat oven to 425ºF. Stretch pizza dough into a large circle or two small ones on a baking sheet brushed with olive oil. Spread the dough with pesto, leaving the edge bare, and sprinkle corn and feta over the top (or divide between the two pizzas). Bake until golden, 15-20 minutes. Transfer the pizza to a board and top with a few handfuls of arugula and another sprinkling of feta.
* We aren’t counting olive oil, salt or pepper as ingredients in this series.
P.S. More five-ingredient dinners, and a dinner with a nickname.
(Photos by Yossy Arefi for Cup of Jo.)