TOMATO AND CHEESE PIZZAS TWO WAYS

Ingredients

Preparation

1. Bake the pizzas according to the instructions on the box.
2. Once out of the oven, place the pizzas on a cutting board. 
3. For the first pizza, lay the prosciutto slices flat to cover the entire pizza.
4. In a bowl, toss the arugula with a squeeze of lemon juice, olive oil and salt and pepper to taste. 
5. Mound the arugula on the pizza and serve.
6. On the second pizza, lay the mortadella slices in a circular fan pattern. 
7.  Drizzle the pistachio pesto all over the pizza and serve.

1.  In a food processor, pulse the pistachios until they are coarsely chopped.
2.  Add the garlic, olive oil and salt to taste and pulse several more times until it is well combined but not pureed.
3.  Keep refrigerated up to 3 days.