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Mango and Arugula Pizza

This loaded pizza is sure to satisfy.

Total Time: 52 minutes

Servings: 16

Ingredients

1 can (28 oz.) crushed tomatoes

2 cloves garlic minced

1 tablespoon extra virgin olive oil

1 teaspoon sugar

1 teaspoon Italian seasoning

2 14 oz. (11-½ inch) par baked pizza crust

3 to 4 ounces thin slices black forest ham cut into bite sized pieces

½ cup cooked rock shrimp

½ cup sliced red onion

½ cup shredded mozzarella cheese

1 cup DOLE Chef-Ready Cuts Mango Cubes partially thawed

1 cup mango puree

3 tablespoons prepared pesto sauce

2 tablespoons mayonnaise

¼ teaspoon red wine vinegar

salt and pepper to taste

1 cup arugula

½ cup frozen DOLE Chef-Ready Cuts Diced Avocado

Preheat oven to 450°F.
Combine tomatoes, garlic, olive oil, sugar, and Italian seasoning in a medium pot over medium heat. Bring to a simmer, stirring occasionally. Cook for 30 minutes until sauce is reduced and thickened.
Spread tomato sauce on crusts and top each with ham, shrimp, red onions, mozzarella, and mango. Bake for 12 minutes.
Combine mango puree, pesto, mayonnaise, and red wine vinegar in bowl. Whisk until well blended. Season to taste with salt and pepper.
Top pizzas with arugula and avocado. Drizzle with mango pesto aioli.