30-Minute Meals: California-Inspired Veggie Pizza

 

I don’t know about you, but I can never eat enough pizza! I’m not talking about your typical, run-of-the-mill cheese pizza either, I’m talking about pizza with creative ingredients and tasty flavors. Don’t get me wrong, I love a big slice of pepperoni pizza from time-to-time, but what I really enjoy are homemade pizzas that feature fresh ingredients. This quick pizza recipe is extremely versatile, and will allow you to substitute toppings depending on what your family likes.

When the weather starts to get nicer and things  like tomatoes and avocado are in season around the country, there is nothing better to me than a California-Inspired Veggie Pizza! This pizza is a great way to get your kids to eat their veggies, and this recipe is simple enough that kids can get their hands dirty and join you in the kitchen! This recipe has shortcuts to save time, as well as special touches–feel free to customize it to your cooking style!

I found the original recipe here, and below is my adapted version.

California-Inspired Veggie Pizza

Ingredients:

1 package ready-made pizza crust, such as Boboli

1-10 oz.  container of Stonemill Kitchens Artichoke Parmesan Dip

1 bag baby spinach, pre-washed

1 large avocado

2 large vine-ripened tomatoes

Handful of fresh basil leaves

Kosher salt and fresh-ground pepper

2 Tbs. olive oil, for brushing

Directions:

Step 1) Remove the pizza crust from the package, and brush the “top side” with 2 Tbs. olive oil. Meanwhile, preheat the oven to 425F.

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Step 2) Using a rubber-tipped spatula, spread a generous layer of the Stonemill Kitchens Artichoke Parmesan Dip on top of the crust, leaving approximately half an inch of space all the way around. (this step is a great time to get your kids involved)

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Step 3) Slice the tomatoes into 1/2″ thick slices and spread over the artichoke Parmesan dip. Put pizza into the oven for 10 minutes, or until the dip is bubbling and the tomatoes are softened. Remove from oven, and top with a generous pile of spinach. Keep in mind, the spinach will cook down by about 75% in the oven, so be sure to pile it on! Cook the pizza until the dough is firm and crisp–about 10-15 minutes.

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Step 4) Slice the avocado in half lengthwise, remove the pit, and slice into one inch pieces. Top the cooling pizza with the avocado slices, fresh basil leaves (have your kids help you tear the leaves into smaller pieces), and salt & pepper. Feel free to add a few dollops of the extra artichoke Parmesan dip! Cut into slices and enjoy!

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***Make it special tip: Grill the pizza crust before you put the toppings on, it will give a gourmet look that will  impress your friends and family! Brush both sides with olive oil, and place onto a hot grill. Cook each side for 2-3 minutes, then turn over. Follow steps 2-4 to finish the pizza!

Posted by Lacey