Cookin’ Greens Pizza With NEW Artichoke Heart Quarters
|Extra virgin olive oil||15 Milliliter (1 Tablespoon)|
|Crushed garlic||5 Milliliter (1 Teaspoon)|
|Artichoke heart quarters||240 Milliliter (1 Cup, Cookin’ Greens)|
|Greens||480 Milliliter (2 Cups, Cookin’ Greens Designer'S Mix Or Other Cookin’ Greens Of Your Choice, Spinach, Kale, Rapini Or Athlete'S Mix)|
|Sea salt||3 Milliliter (1/2 Teaspoon)|
|12 inch prebaked pizza crust||1 (Purchased, White Or Whole Wheat)|
|Basil pesto||30 Milliliter (2 Tablespoon)|
|Shredded mozzarella cheese/Italian cheese blend||2 Ounce (113 Gram)|
|Grape tomatoes/Cherry tomatoes||5 , cut in half|
|Shredded parmesan cheese||15 Milliliter (1 Tablespoon)|
Heat olive oil in skillet over medium high heat. Add garlic and frozen Cookin’ Greens Artichoke Heart - Quarters; sauté for 6 minutes. Add Cookin’ Greens Designer’s Mix to pan and combine to mix with the artichokes. Season with salt. Continue cooking for another 6 minutes or until the vegetables are just tender or reach an internal temperature of 165 degrees F. Remove from the heat.
Spread 2 tbsp (30mL) pesto over the pizza crust; top with ½ the amount of Mozzarella cheese, then the cooked greens making sure to create a nice pattern with the artichokes. Add the tomato halves and finish with the remaining Mozzarella cheese and 1 tbsp (15 mL) Parmesan cheese.
Bake pizza in a preheated 400 degree F (200 degree C) oven for 6-8 minutes or until the crust is browned and the cheese is bubbling. Turn the stove to broil and lightly brown the top of the cheese for 1 minute if necessary.
Replace the pesto with pizza sauce; tomatoes with roasted red pepper strips, sausage rounds or cooked chicken breast strips or ham; other cheeses can replace the Mozzarella and Parmesan.
In the summer, bake the pizza on a BBQ heated to medium.