We are utterly unable to make a simple plain pizza. Each one is different from any previous creation, and all are colorful and tasty. Sheri' is a pizza artista!
This is an example of a pizza which can make use of ingredients you might have already sitting in the vegetable and cheese drawers in the fridge.
1 premade pizza crust dough (we used one by East Coast Dough Co. of Seattle, Washington.)
2 tsp. olive oil
1 small can tomato sauce
2 cloves garlic, peeled and minced
1/2 tsp. hot red pepper flakes
1/2 cup grated parmesan cheese
4 oz. fresh baby spinach leaves, cleaned and stemmed
1 cup marinated artichoke hearts, cut into 1/4-inch strips
1 cup kalamata olives, thinly sliced
2 cups broccoli florets, bite sized
1 cup chopped asparagus
1 roasted red bell pepper, peeled and cut into thin strips
2 cups grated sharp white cheddar cheese
Preheat the oven to 450 degrees.
Roll the dough onto a pizza stone that's been pretreated with olive oil and dusted with flour. Prebake the crust for five minutes in the oven.
Heat olive oil in a small saucepan and add the garlic and chili flakes. Saute for a couple minutes and add the tomato sauce. Heat to a simmer, then spread evenly across the pizza crust.
Scatter the parmesan cheese across the pizza. Carefully spread the spinach leaves in a single layer across the entire pizza.Next, artfully and evenly spread the artichoke hearts, olives, broccoli, asparagus and roasted pepper strips across the pizza. Then spread the grated cheddar over the top.
Bake the pizza in the oven for about 15 minutes, until the crust is golden and crispy and the cheese is melted and bubbly.
Serve with a crisp green salad.
No comments:
Post a Comment