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Ingredients

Makes: 4 servings
Cook: 20 minutes
  • 1  can (13.8-ounce) refrigerated pizza dough, Pillsbury®

  • 1⁄2  cup refrigerated pesto sauce, Buitoni®

  • 1⁄2  cup marinara sauce

  • 1⁄2  pound ground Italian sausage, browned and drained, Johnsonville®

  • 1  cup shredded mozzarella cheese, Sargento®

  • 1  can (6-ounce) pitted black olives

  • 1  jar (12-ounce) artichoke hearts, quartered 

  • 2  cups packed baby arugula leaves

  • 1⁄4  cup grated Parmesan cheese, DiGiorno®

  • 1  tablespoon extra virgin olive oil

Directions

  1. Adjust oven rack to lowest position. Preheat oven to 425°F. Lightly spray a baking sheet with cooking spray; sprinkle with cornmeal. Set aside.

  2. On a lightly floured surface, spread dough into a 10×14-inch rectangle. Place on prepared baking sheet. Bake for 5 minutes; remove from oven. Spread pesto and marinara over pizza crust, leaving a thin border at the edges. Top with browned sausage, mozzarella, olives, and artichoke hearts.

  3. Return to oven; bake for 8 to 10 minutes or until crust is golden brown and cheese is bubbling. While pizza bakes, toss together arugula, Parmesan, and oil. Remove pizza from oven and top with arugula. Serve immediately.