RCI-BR.002.0110.001
Ultimate Green Pizza
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- - to 14-inch pizza crust1 12 unit
- 2 unit
- 1/4 cup
- 1 cup
- chopped frozen artichoke hearts1/2 cupor canned and drained
- zucchini1 smallsliced into 1/2-inch-thick slices
- (8 to 10 spears) asparagus tips1/2 cupcut into 1-inch-long pieces
- fresh spinach1 cupsliced into 1/2-inch-wide ribbons
- 1/2 cup
- shredded low-fat8 ozregular or soy mozzarella
- 1/4 cup
Method
1
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. Prepare your work surface and gather all ingredients.
15 minutes
2
Wash and prepare the vegetables: cut broccoli into small florets, thinly slice the zucchini into rounds, dice the onion, and rinse the spinach leaves thoroughly, patting them dry.
10 minutes
3
Lightly sauté the broccoli florets and diced onion in a drizzle of olive oil over medium heat until just softened and slightly tender. Season with salt and pepper to taste.
5 minutes
4
Stretch or roll out your pizza dough on a lightly floured surface to your desired thickness and shape, then transfer it to a piece of parchment paper.
5 minutes
5
Spread the pesto sauce evenly across the pizza base, leaving a small border around the edges for the crust.
2 minutes
6
Layer the fresh spinach leaves over the pesto, then evenly distribute the sautéed broccoli and onion, sliced zucchini rounds across the pizza.
3 minutes
7
Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden and the edges of the vegetables are lightly charred.
12 minutes
8
Remove the pizza from the oven, finish with shavings of Parmesan cheese and a generous drizzle of olive oil, then slice and serve immediately.
2 minutes