Prep time: 15 minutes | Total time: 40 minutes

Preheat oven to 425°F. In small food processor, combine basil, pine nuts, Parmesan, salt, pepper and garlic; pulse until basil and nuts are coarsely chopped. With motor running, add 1/4 cup olive oil in slow, steady stream; purée until smooth.
Grease rimmed 15- x 10-inch baking sheet with remaining olive oil. On lightly floured work surface, roll out dough and stretch gently into 14- x 9-inch rectangle; transfer to prepared pan. Spread pesto evenly over dough. Top with tomatoes, mozzarella and salami.

Bake on bottom rack of oven for 18 to 20 minutes or until crust is golden brown. Top with arugula and drizzle with balsamic glaze just before serving.