That greasy guilty pleasure has undergone a makeover.
Enjoy the old gourmet flavor with a fresh and healthy twist at home in less than 30 minutes.
Crust:
Pillsbury Pizza Crust (next to biscuits in refrigerator section) comes in multigrain, thin, and regular. Preheat oven to 425 degrees. Spread and shape Pillsbury pizza crust on a pizza pan. (Or…you can find multigrain pizza dough in the freezer section)
Season:
Olive Oil ¼ cup
Italian Seasoning ½ tsp.
Salt ¼ tsp.
Pepper ¼ tsp.
Garlic powder ¼ tsp.
Mix olive oil, Italian seasoning, salt, pepper, and garlic powder in a small bowl. Brush and lather half of mixture on to raw dough. Bake dough for 5 minutes. Remove from oven.
Lather another layer of olive oil mixture. Add a little marinara sauce if you’d like.
Top with any of the three options and bake for an additional 8-12 minutes, and savor and enjoy!
Top:
Zucchini (1) 1/4 inch sliced rounds. Half if necessary.
Grape tomatoes 8-10 sliced.
Onion 1/4 cup. Thinly slice and sauté in olive oil until brown and crispy.
Ricotta 1/4 cup
Italian cheese bend 3/4 cup
Pair:
Pinot Grigio
Or…
Top:
Turkey Pepperoni- Add to preference
Fresh Spinach- ¾ cup chopped
Mushroom- canned, jarred, or fresh- ½ cup sliced
Pair:
Sauvignon Blanc
Or…
Top:
Roma Tomato-(2) ¼ inch slices
Fresh Spinach- ¾ cup chopped
Mozzarella –Bocconcini (sliced) or Ciliegine- add to preference
Basil- 5 leaves chopped
Pair:
Pinot Noir
Recipe; Rebecca Medrano
Photo: Rebecca Medrano
