Ingredients
| ½ | (8-ounce) package refrigerated pesto |
| 1 | (10-ounce) pre-baked pizza crust |
| 1 | cup mixed bell pepper slices |
| 1 | cup shredded, cooked JENNIE-O® Turkey Tenderloin |
| ½ | small red onion, thinly sliced |
| 2 | cups shredded Mexican cheese blend |
| ½ | cup fresh arugula leaves |
Directions
Move oven rack to bottom position. Heat oven to 425°F.
Spread pesto evenly over pizza crust. Layer with bell pepper slices and next 3 ingredients.
Bake on bottom rack 20 to 25 minutes or until cheese is lightly browned and bubbly. Top with fresh arugula leaves.
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