What you'll be getting:

Spring Veggie Pizza

115 g whole wheat flat bread 

2 oz cheese (3/4 mozzarella, 1/4 parmesan) 

35 g spinach 

100 g veggies (asparagus, zucchini, artichokes*) 

2T basil oil (basil, avocado oil, salt, pepper, garlic, lemon juice) 

Equipment needed: lined sheet pan. 

 

Preheat oven to 425 degrees. 

Place the flat bread on your sheet pan. Spread out approximately 1 T of oil out on the bread. 

* Unfortunately I could not find organic artichoke hearts, these are non-GMO, but not organic. I just wanted to let you know. 

After you have the oil spread, add the spinach. 

Toss the remaining oil with the veggies. You don't have to use all the oil if you want a lower fat pizza. 

Top the spinach with the veggies. 

Next, add the cheese. 

Place in the oven. Set timer for 12 minutes. 

Remove the pizza when the cheese begins to brown. 

Place the pizzas on a cutting board and let them cool for a minute or two. 

From start to finish this dinner takes just over 15 minutes to make. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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