Whole Wheat Pesto Pizza

Preheat oven to 450°. Let dough stand at room temperature 20 minutes. Coat a 12-inch cast-iron skillet with vegetable oil, and sprinkle with cornmeal.

Stretch or roll dough out, and arrange in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat, and spread with Arugula Pesto. Add desired toppings; sprinkle with cheese. Brush edges of dough with olive oil.

Bake at 450° for 18 minutes or until browned.

Try These Toppings Cooked ground turkey sausage, sliced red onion, and sliced sweet mini bell peppers Roasted butternut squash, sliced shallots, sun-dried tomatoes, and fresh sage Mozzarella cheese slices, plum tomato slices, and basil Thinly sliced potatoes, mushrooms, and fontina cheese