Recipe | Bocconcini Salad Pizza | Natalie MacLean

Ingredients

• ½ cup (125 mL) Canadian Mascarpone cheese
• 2 tbsp (25 mL) prepared basil pesto
• 1 12-inch (30 cm) prebaked pizza crust
• 3 cups (750 mL) trimmed arugula (torn if large)
• 1 cup (250 mL) drained Canadian Baby Bocconcini (about 6.5 oz/200 g)
• ½ cup (125 mL) grape or cherry tomatoes, halved
• 2 tbsp (25 mL) extra virgin olive oil
• 1 tbsp (15 mL) balsamic vinegar
• Salt and freshly ground black pepper