Tomato-Arugula Pizza With Cilantro Pesto
1 1/2 cups packed cilantro leaves
1/2 cup firmly packed cotija or low fat feta cheese crumbles
1/3 cup of sunflower seeds, roasted and salted
1 1/2 tbsp. fresh lime juice
1/2 jalapeno, seeded and chopped
1 cup extra-virgin olive oil, divided
Freshly Ground Pepper
1 (12 inch) prepared whole wheat pizza crust
6 oz. Oaxaca cheese, shredded
1 cup arugula
1/2 cup cherry tomatoes; halved
1/2 cup of fresh corn kernels
Red Wine vinegar
Extra-virgin olive oil
1. Preheat oven to 475 degrees. Combine Cilantro and next 4 ingredients in a food processor bowl; pulse until blended
With machine running, gradually add 3/4 cup olive oil, processing until smooth. Season to taste with salt and pepper. Reserve 1/3 cup cilantro to mixture; cover and chill remaining mixture up to 1 week.
2. Place pizza crust on baking sheet; brush with 2 tsp. olive oil. Spread reserved pesto over crust, leaving a 1/2 inch border; sprinkle with Oaxaca Cheese.
3. Bake pizza at 475 degrees for 6 to 7 mins. or just until the crust is golden and cheese is melted. Top with arugula, cherry tomatoes and corn. Drizzle with red wine vinegar and remaining olive oil. Sprinkle with salt and pepper. Serve immediately!