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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a great recipe for a different kind of pizza. It's heavy on the flavors, but you don't feel stuffed after eating it. The recipe was actually born of an experiment performed by myself and a friend on a Sunday night. Be creative, though... last time I made it, I spread pine nuts over the surface and it was terrific! Ingredients:
1 pre-made prepared pizza crust |
1 cup pesto sauce (use bottled or make your own) |
1 cup artichoke heart |
1 cup sun-dried tomato |
1 cup wilted spinach leaves |
1/2 cup kalamata olive |
4 ounces feta cheese |
4 ounces mozzarella cheese, asiago and provolone cheese mix |
olive oil |
pine nuts (optional) |
chicken breast, strips (optional) |
fresh basil (optional) |
bell pepper (optional) |
pepperoni or salami (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Brush pizza shell with olive oil.
3. Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
4. Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
5. Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
6. Allow to cool for 5 minutes before slicing.
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