Roasted Red Pepper And Arugula Pizza - cooking recipe

Ingredients

1 tablespoon yellow cornmeal
1 Pillsbury refrigerated classic pizza crust
1 (7 ounce) jar roasted red peppers, drained
2 cups arugula leaves (or 2 cups loosely packed spinach leaves)
1 1/2 tablespoons pine nuts
1/4 cup red onion, sliced thinly
1/4 teaspoon crushed red pepper flakes
1 cup mozzarella cheese, preshredded

Preparation

Preheat oven to 425 degrees.
Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
Bake at 425 degrees for 7 minutes. Remove crust from oven.
Layer red pepper strips and arugula (or spinach leaves) over crust.
Sprinkle with pine nuts, red onion and crushed red pepper.
Put in oven again and bake for 5 minutes.
Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
Cut into 8 pieces.