Red Pepper-Basil Pesto Pizza

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2 medium red bell peppers, stemmed

2 tablespoons canola oil

Salt and freshly cracked black pepper

2 cloves garlic

1/2 cup fresh basil leaves

3 tablespoons pine nuts

1/4 cup extra-virgin olive oil

1/4 cup grated Parmesan

Pizza dough, recipe follows

Canola oil, as needed

Red Pepper-Basil Pesto, see recipe above

12 ounces fresh Mozzarella, sliced

1 wedge Parmigiano-Reggiano, shaved

1 red onion, halved and thinly sliced

2 cups baby arugula leaves

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

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