Ingredients

Roman Style Pizza Dough Ball, 24 23-oz (#23468)
Cornmeal
7 C Basil Leaves, Loosely Packed
1/2 C Olive Oil
1/2 C Grated Parmesan Cheese
1 Garlic Clove, Roughly Chopped
1 1/2 tbsp. Pistachio
1 Medium Zucchini, Shaved Into Ribbons
1 tbsp. Fresh Lemon Juice
1/4 tbsp. Sea Salt
1/4 tsp. Red Pepper Flakes
1/3 C Shelled English Peas
8 oz Crumbled Feta Cheese
2 tsp. Fresh Lemon Zest
Arugula

Directions

1
 Thaw and proof your Roman Style Pizza Dough Ball according to package instructions
2
 Preheat oven to 500°F and line a large baking sheet with parchment paper. Sprinkle with cornmeal
3
 Set up a colander in your sink. In a medium saucepan, bring at least 3 inches of water to a boil. Blanch the basil in the boiling water for about 15 seconds
4
 Drain water and blanched basil in colander and immediately rinse with cold water until basil is cool. Squeeze out water. You'll have about half a cup of basil
5
 Place basil in a food processor or blender with the rest of the pesto ingredients and blend until smooth
6
 Place pesto in bowl and stir in ¼ cup olive oil and set aside
7
 Roll or hand-spread the pizza dough ball into desired shape
8
 Spread pesto evenly over pizza dough, leaving a border for the crust (use any leftover pesto for pasta or more pizza)
9
 Top with zucchini ribbons, shelled peas and crumbled feta
10
 Sprinkle with lemon zest, and add a final drizzle of olive oil
11
 Bake pizza according to dough instructions
12
 Remove from oven and top baked pizza with fresh arugula and extra sprinkle of parmesan cheese. Slice and serve
1 17 inch Pizza