Press dough into a 12" thin crust. Bake in a 425°F oven for 5 minutes.
Boil shrimp in salted water until pink, about 3 minutes. Drain and peel shrimp.
Sauté onion and pepper over medium-high heat for 5 minutes.
Spread pesto sauce and remaining ingredients (except arugula and lemon juice) over dough.
Bake another 6 minutes until cheese melts.
Mix arugula leaves with lemon juice.
Cut pizza in slices and top with arugula mixture.
Serve with a glass of your favorite Cavit Riesling!
