The other night was a rarity- Sage and I actually went out on a Saturday night. For a quick and easy dinner, that wouldn't make us feel too full, I made a pizza. I used a Boboli crust, but next time we have pizza, I am going to attempt making my own.
This was delicious, light yet full of flavor. I would've put fresh basil on it, but I didn't go my usual grocery store and they were out. I also realized after it was in the oven, that I had fresh spinach that would've been great on this as well. Next time I will probably use a little heavier hand with the toppings, but I wasn't sure if it would be overwelming. I sauteed the mushrooms and garlic in wine, but I don't think it added much, and the mushrooms don't need to be pre-cooked, so I'd most likely skip it next time.
Whole Wheat Boboli Crust
olive oil
4 Baby Bella mushrooms, sliced
1 tsp garlic, minced
1 tbsp white wine
1 Roma tomato, sliced very thin
1/2 of a 6 oz. jar of marinated artichoke hearts, drained and halved
1/4 cup crumbled goat cheese
basalmic vinegar
1/2 tsp dried basil (or use fresh)
1. Preheat oven to 450 degrees. Brush crust with a light coat of olive oil.
2. Sautee mushrooms and garlic in wine, until liquid is cooked out, about 5 minutes.
3. Arrange tomato slices evenly over pizza crust. Next top with mushrooms and garlic, then artichoke pieces, then goat cheese. Drizzle basalmic vinegar all over pizza and spinkle with basil
4. Cook for 10 minutes.
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