Pizza Bianca Verde

• 2 Tbsp. Olio Beato Extra-Virgin Olive Oil - Aisle 3
• 1 Large Organic Onion, thinly sliced into rings - Produce
• 1 Rust Crust Co. 12" Pre-Baked Pizza Crust - Aisle 3
• 6-8 oz. Crescenza, sliced - Cheese Dept.
• 2 oz. Arugula Leaves - Produce
• Salt & Freshly Ground Black Pepper - Aisle 2

Preheat oven to 450 degrees fahrenheit. In a large skillet, saute the onion in olive oil over medium heat until caramelized and golden brown in color. Spread the onion over the crust. Tear the Crescenza into pieces and distribute evenly atop the onions. Place in oven on baking stone or pizza pan and cook for about 15 minutes until the cheese is melted, bubbly all over, and beginning to brown on top. Remove from the oven and completely cover the top of the pizza with arugula leaves, so that none of the crust or cheese is visible. Drizzle with extra-virgin olive oil, season with salt and pepper, and cut into wedges using a pizza wheel or large chef's knife.