Rustic Pizza Topped with Arugula Salad

Excellent!

Chilly evenings provided the impetus for creating something completely soul satisfying. The following, modified from an Epicurious Gourmet recipe, was the perfect fit for our fam last night. All portions are approximate.  Feel free to toss in your own ideas and ingredients.  I really think you can't go wrong with whatever additions you make.

INGREDIENTS

• a handful or two grated mozzarella/I added a little Mexican Cheese Blend that was in the fridge
  
• 3 plum tomatoes/we used what we had in our garden/some plum, others not
• Trader Joe's whole wheat garlic herb pizza dough/refrigerated section
• 3 tablespoons basil pesto/or to taste
• 1 bag TJ's baby arugula, rinsed, dried/then tossed with a little olive oil, salt and pepper to taste, some shaved Parmesan cheese, a handful of toasted pine nuts, a little fresh purple basil/not necessary but added color
  

PREPARATION

• If using a pizza stone, preheat oven to 500 degrees. Stone buried/I used a cookie sheet.
• Cut tomatoes crosswise into 1/8-inch slices.
• Stretch dough to round or free form shape. If dough is sticky, dust with flour.
• Spread pesto over dough, sprinkle with cheese/s.
• Arrange tomato slices over cheese. Season to taste.
• Bake until dough is crisp and brown, approx. 10-12 minutes. 
• Cut and serve immediately topped with arugula salad.