And another one. Cold hardy greens like arugula are continuing to flourish in the garden. I like to use Chase Hill Farm's Dutch Gold cheese, which is essentially an Edam.
1 14-inch pizza crust
4-6 oz. shredded or thinly sliced Edam
4-6 cups chopped fresh arugula (as much as you can/want to pile on)
1 1/2 cups shredded turkey
1 medium shallot, finely chopped
Salt and pepper
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread half the Edam over the oiled crust. Pile with arugula. Add the turkey and shallot, then a sprinkling of salt and pepper. Top with the remaining Edam.
Bake for 15-18 minutes, until the crust is done and cheese begins to brown.