Hello, everybody! I've got a fun pizza recipe that takes a lot of odd ingredients you probably don't have in the pantry but it's WORTH the splurge, especially if you can't get to the next town where an actual pizza parlor is! We don't have any bad weather here at all, but as usual, it takes an act of Congress to get us out to a restaurant. So, sometimes it's just easier to recreate that delicious pizza we're craving at home!
Now, this might be diet pizza. I have no idea. It has thin crust so maybe that counts for something, but if we're looking at fat and calories, this is NOT pizza that will make you skinny. (Of course, I'm not sure there is a pizza that fits that description.)
You'll need:
thin and crisp pizza crust (or make your own)
baby spinach
feta cheese
sun dried tomatoes
artichoke hearts
white pizza sauce (I usually make my own but I saw this one on sale and decided to try it)
mozzarella cheese
We love this little pizza recipe book. We've used a lot of great ideas from it like...
Artichoke and Tomato Focaccia. I love focaccia. If I could see in my chest, I think my heart would be made out of focaccia. But the kids don't, so we usually do regular pizza crust.
This one I tried and loved but again... not a hit with the little people, so there was also a big cheese pizza on the table.
I never took a photo of this when I made it. I think my thought process was something like, "FOOD! EAT FOOD." But, here's the picture from the recipe book.
So, for this pizza, prewarm the oven to 425F. Spread on the white pizza sauce. (Note, I wasn't a real fan of this. It seemed too sour for a garlic sauce. I like my white sauces sort of Alfredo-y.)
Sun dried tomatoes, chopped and drained.
MMMMM... Artichoke hearts, in brine. I want to eat the bowl of them.
Layer the spinach on the pizza.
You don't have to be so geometric but hey, we were all talking and I think we were doing more talking than cooking so the fact I took fifteen minutes to put on spinach leaves didn't seem to matter.
Layer on a bit of mozzarella. Add the sun dried tomatoes.
I didn't cut the artichoke hearts because hubby is not a fan. The bigger they are, the easier they are to pick off.
Drain and crumble the feta. (My life has gone sideways!)
Bake for approximately 10-12 minutes or until the edges are very crispy.
Ta-dah! With a salad on the side and some fresh veggies, I was a happy camper and I didn't even have to put on nice clothes and drive across the state line!
I hope everyone is having a good weekend and a prayerful Lent!
