Preheat the oven to 425°F.

To make the sauce begin by mincing the onion and add it to a small bowl. Smash the garlic cloves, then mince finely. Press the flat edge of your knife into the garlic and smear it across the cutting board. Sprinkle a pinch of salt on the garlic, then repeat the mincing and smearing until you’ve created a garlic paste. Add the paste to the bowl. Strip the rosemary sprig and add to the bowl along with the olive oil, salt and fresh ground black pepper. Stir thoroughly to combine.

Remove the packaging from the Vicolo pizza crusts and place each crust on a baking sheet.

 To build the pizza, begin by splitting the sauce evenly between the two Vicolo pizza crusts and spread using the back of a spoon. Place the Meyer lemon slices evenly on each pizza, 3 slices per pizza. Dollop the Cypress Grove goat cheese evenly on each pizza, approximately 8-12 dollops per pizza. 

Place pizzas on the center rack of the oven and bake for 12-15 minutes until the crust is lightly browned and the cheese is melted.

Immediately after removing the pizzas from the oven, garnish with a handful of arugula and a drizzle of Gia Russa balsamic vinegar glaze. Let the pizzas settle for 1-2 minutes before cutting and serving. Enjoy!