1. Preheat oven to 425.
2. Combine spinach and goat cheese in a food processor until smooth. Season with salt and pepper and set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pepperoni and cook until crisp, about 5 minutes. Transfer to a bowl.
4. In the same skillet, cook the red onion and mushrooms until softened, 3-5 minutes. Remove pan from heat.
4. Spread spinach and goat cheese mixture evenly onto the pizza crust. Top with a thin layer of pizza sauce followed by the cooked pepperoni, onion and mushrooms as well as the broccoli and artichoke hearts. Sprinkle with the seasonings and mozzarella cheese. Bake 15-18 minutes or until cheese is lightly golden brown and crust is crisp.
“Go Green” Pizza
Serves 8
All you need:
6 oz. goat cheese, softened
3 cups baby spinach
1 tablespoon olive oil
1/2 cup turkey pepperoni, diced
1 red onion, sliced thin
8 oz. sliced baby portobello mushrooms
1 large thin pizza crust
1 cup pizza sauce
1/2 cup broccoli florets
1 cup chopped artichoke hearts
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil, for garnish
All you do:
1. Preheat oven to 425.
2. Combine spinach and goat cheese in a food processor until smooth. Season with salt and pepper and set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pepperoni and cook until crisp, about 5 minutes. Transfer to a bowl.
4. In the same skillet, cook the red onion and mushrooms until softened, 3-5 minutes. Remove pan from heat.
4. Spread spinach and goat cheese mixture evenly onto the pizza crust. Top with a thin layer of pizza sauce followed by the cooked pepperoni, onion and mushrooms as well as the broccoli and artichoke hearts. Sprinkle with the seasonings and mozzarella cheese. Bake 15-18 minutes or until cheese is lightly golden brown and crust is crisp.
5. Garnish pizza with fresh basil and drizzle with olive oil. Let pizza sit 5 minutes before slicing.