California-Inspired Veggie Pizza
Step 1: Remove the pizza crust from the package, and brush the "top side" with 2 Tbs. olive oil. Meanwhile, preheat the oven to 425F.
Step 2: Using a rubber-tipped spatula, spread a generous layer of the Stonemill Kitchens Artichoke Parmesan Dip on top of the crust, leaving approximately half an inch of space all the way around. (this step is a great time to get your kids involved)
Step 3: Slice the tomatoes into 1/2" thick slices and spread over the artichoke Parmesan dip. Put pizza into the oven for 10 minutes, or until the dip is bubbling and the tomatoes are softened. Remove from oven, and top with a generous pile of spinach. Keep in mind, the spinach will cook down by about 75% in the oven, so be sure to pile it on! Cook the pizza until the dough is firm and crisp--about 10-15 minutes.
Step 4: Slice the avocado in half lengthwise, remove the pit, and slice into one inch pieces. Top the cooling pizza with the avocado slices, fresh basil leaves (have your kids help you tear the leaves into smaller pieces), and salt & pepper. Feel free to add a few dollops of the extra artichoke Parmesan dip! Cut into slices and enjoy!
- 1 package ready-made pizza crust, such as Boboli
- 1-10 oz. container of Stonemill Kitchens Artichoke Parmesan Dip
- 1 bag baby spinach, pre-washed
- 1 large avocado
- 2 large vine-ripened tomatoes
- Handful of fresh basil leaves
- Kosher salt and fresh-ground pepper
- 2 Tbs. olive oil, for brushing
***Make it special tip: Grill the pizza crust before you put the toppings on, it will give a gourmet look that will impress your friends and family! Brush both sides with olive oil, and place onto a hot grill. Cook each side for 2-3 minutes, then turn over. Follow steps 2-4 to finish the pizza!
Recipe Credit: Martha Stewart's Everyday Food
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