Springy Pesto Pizza

By the time the sun rolls her beautiful self out from behind winter’s clouds, we are desperate for fresh flavors. So this week’s pizza night, let’s get seasonal! Bright green pesto is the perfect canvas for our creamy Moocho Mozzarella Style Shreds and Tofurky Italian Deli Slices. We’re loading on fresh, sliced strawberries and an extra springy sprinkle of arugula to finish. Hello, sunshine! <strong>Makes 2 servings</strong>

what you’ll need:

1 pizza dough, homemade or store-bought

½ cup basil pesto

2 garlic cloves, minced

1 bag Moocho Mozzarella Style Shreds

5 Tofurky Italian Deli Slices, cut into strips

1 cup fresh strawberries, sliced

1 cup arugula

1 tablespoon olive oil

how to make:

1. Let pizza dough rest, covered on kitchen counter, for about an hour.

2. Preheat oven to 450˚F- use a pizza stone or steel if you’ve got one!

3. Using your favorite pizza prep method (whether that’s stretched out with a little olive oil on a sheet pan, spun in the air and onto a pizza peel, or plopped into a baking dish for that deep dish goodness), stretch and situate your dough.

4. Evenly spread pesto onto the dough. Sprinkle with garlic then shreds. Top with deli strips and strawberries. Then bake until crust is golden brown and cheese is melty. Remove from the oven and let cool for 5 minutes.

5. Toppizza with arugula, a drizzle of olive oil, and a sprinkle of salt. Cut, share, and savor!