Green Pizza
Now this is a pizza! I got some pepperoni from the Very Good Butcher with my thanksgiving pack. It did not disappoint. The pesto was made and fresh frozen in the fall when I harvested my basil. It takes about 10 minutes to throw this together if you have everything. Feel free to substitute. But this combo is delicious.
Ingredients
1 flat bread pizza crust from Angelic Bake House
about 1/3 cup pesto to cover crust ( see Perfect Pesto recipe)
1 cup fresh spinach
small broccoli floret sliced
3-4 mushrooms of your choice sliced
6 slices Very Good Pepperoni from The Very Good Butcher
about 2 ounces (1/4 package) Miyoko’s organic cashew milk mozzarella grated
Instructions
Preheat over to 400 degrees
Spread pesto to cover crust
Spread ingredients over pesto
Grate mozzarella over vegetables
Bake for 10-15 minutes until cheese has a few golden spots and/or spinach wilted.
Cool briefly. Enjoy
