Gluten-Free Pizza Margherita

  • 1  pkg Rossi Pasta Gluten-free Italian Herb Pizza Dough
  • 3  each  Roma tomatoes, sliced thin
  • 8  ounce  fresh mozzarella cheese, sliced
  • 10  each  fresh basil leaves, finely shredded
  • 1/4  cup  Rossi Pasta Balsamic Vinegar
  • 2  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 1  teaspoon  Rossi Pasta Italian Herb Blend
  • 1/3  cup  Rossi Pasta Pizza Sauce
  • 4  ounce  baby arugula
Pre-heat oven to 425 degrees. Prepare pizza dough as per package directions. While dough is resting, slice tomatoes, mozzarella and basil. Reserve. In a small sauce pot or pan, reduce the balsamic vinegar over medium low heat until it thickens. Remove from heat and reserve. Using a rolling pin, shape pizza dough into a circle approximately 10 inches. (Chef's note: rolling the dough on a piece of parchment paper makes it easier to transfer the dough to a baking sheet and prevents it from sticking to your work surface.) Using a small pastry brush, brush the entire dough with olive oil/herb blend mixture. Spoon the pizza sauce over the dough and spread evenly across, leaving approximately 1/4 inch around the edge for the crust. Top dough with fresh tomatoes. Add the mozzarella followed by the fresh basil. Place pizza in oven and bake approximately 17-20 minutes or until crust is well browned and cheese has melted. Remove from oven, slice, drizzle with reduced balsamic, top with arugula and serve immediately.