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| Healthy 2 Cheese, Vegetable and Turkey Pepperoni Pizza |
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1/2 Cup Crumbled Blue
1/4 Cup Goat Cheese, sliced then halved
1/4 Cup Pesto
10 slices Turkey Pepperoni
1/2 Cup Fresh Spinach Leaves, sliced into ribbons
1/2 sliced thinly Red Onion
1/4 Cup extra virgin Olive Oil, divided
3 large cloves Garlic, sliced thinly
4 Baby Portebella Mushrooms
Fire Roasted Red and Yellow Peppers
2 T Oregano
Boboli Whole Wheat Thin Crust |
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Generously brush whole wheat crust with extra virgin olive oil, place 1/4 cup pesto in center of crust and brush out to cover entire crust. In skillet, sauté thinly sliced red onion, thinly sliced garlic over medium heat until tender. Thinly slice baby portabella mushrooms and add to skillet sautéing until wilted. Spread onion/garlic, mushroom mixture evenly over crust. Roll spinach leaves, cut into slices and sprinkle evenly over crust. Thinly slice fire roasted red/yellow peppers, sprinkle over crust. Sprinkle turkey pepperoni and crumbled blue cheese evenly over crust. Slice goat cheese then half, place in various spots on crust.
Sprinkle oregano evenly over crust and bake for 9 minutes in a 400 degree oven. |
Cook Time: 9 minutes
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Temperature: 400° F
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