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Tuesday, September 6, 2011

Lauren Alexander: Quick 3 Cheese Pizza

I have yet to meet a person who doesn't like pizza. However, I don't know many people who would give up meat. The following recipe is a great alternative way to make a delicious pizza, skip the meat, and still feel completely satisfied. Another plus is that with all the veggies that this includes, you can skip the salad and still not miss out on lots of good nutrition.

Quick 3-Cheese Pizza

1 (10 ounce) can refrigerated pizza crust- I used Pillsbury thin crust found in almost any grocery storeVegetable cooking spray
1 large red bell pepper, cut into thin strips- I recently bought a bag of large sweet bell peppers from Costco so I cut up a yellow and orange pepper, too.1/2 (8 ounce) package sliced fresh mushrooms
1 teaspoon olive oil
4 plum tomatoes, sliced- I've used Roma, vine ripened, and heirloom and they all cooked the same and tasted equally delicious.1/2 (10 ounce) package fresh spinach, torn
1/2 (14 ounce) can artichoke hearts, drained and coarsely chopped
3 ounces goat cheese, crumbled
1 cup (4 ounces) shredded reduced fat mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 teaspoon dried Italian seasoning

UNROLL pizza dough, and press into a 15 x 10 jellyroll pan coated with cooking spray. You can also use a baking sheet as long as it's big enough to roll out the dough.
BAKE at 425 degrees for 5-7 minutes. You basically want to just start to brown the crust.

SAUTE bell pepper(s) and mushrooms in hot oil in a large nonstick skillet over medium-high heat 5-7 minutes or until tender. Do this while the dough is in the oven.
SPRINKLE bell pepper mixture, tomato, and remaining ingredients over pizza crust. I've found that if you put the bell pepper mixture and tomato down first, then spinach, and then the remaining ingredients, finishing with the mozzarella, you will get the best results.
BAKE at 425 degrees for 6-10 minutes or until cheese melts. Let stand 5 minutes before serving.

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