Another meatless meal this Greek Vegetable Pizza not only saves you money, but also your time and the whole family will love it. Who doesn’t like pizza! With Pillsbury classic crust pizza dough you can substitute any ingredient and make it your own. Serves 6 Total Time: 40 minutes
package Pillsbury’s Best™ refrigerated classic crust pizza dough
cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)
cups baby spinach leaves (lightly packed)
cup chopped Progresso™ marinated artichoke hearts (from 6-oz jar), drained, patted dry
cup thinly sliced red onion
tablespoons quartered pitted kalamata olives
cloves garlic, finely chopped
cups shredded mozzarella cheese (6 oz)
cup crumbled feta cheese
tablespoon chopped fresh Italian (flat-leaf) parsley leaves
teaspoon chopped fresh oregano leaves
Heat oven to 400°F for nonstick sheet pan (425°F for all other pan types). Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking. Spread tomatoes evenly over dough. Bake 10 minutes.
Top with spinach, followed by artichoke hearts, red onion, olives and garlic. Top with mozzarella and feta cheeses. Bake 7 to 12 minutes longer or until bottom of crust is golden brown. Top with parsley and oregano.
Tips: No fresh oregano? No problem. Substitute 1/4 teaspoon dried. Sprinkle it over the tomatoes before topping with spinach.
Don’t skip the step of patting the artichokes dry—it helps keep the crust from getting soggy.
Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change. Thanks Pillsbury!