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