Sun-Dried Tomato Plant-Forward Pizza
Indulge in our flavorful Sun-Dried Tomato Plant-Forward Pizza, featuring our 10” Gluten-Free Seasoned Cauliflower Crust. With over 20% cauliflower, it satisfies plant-based and gluten-free needs. Sauté spinach, add mozzarella, sun-dried tomatoes, salt, and bake. Garnish with basil leaves. Delightful!
Yield:
1 Pizza
Ingredients
| 1/3 C | Sliced Sun-dried Tomatoes |
|---|---|
10” Seasoned Cauliflower Pizza Crust (gluten Free), 16 5.2-oz (#18602)
|
|
| Extra Virgin Olive Oil | |
| 5 C | Baby Spinach |
| 1/4 tsp. | Garlic Powder |
| 3/4 C | C Part-skim Ricotta Cheese |
| 1/2 tsp. | Kosher Salt |
| 1/2 C | Fresh Mozzarella |
| Chopped Basil Leaves | |
| Pinch Of Red Pepper Flakes |
Directions
|
1
|
Preheat oven to 425ºF |
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|
2
|
If your sun-dried tomatoes are oil-packed, drain them and pat dry |
|
3
|
In a large skillet, heat 2 teaspoons of olive oil over medium heat |
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4
|
Add spinach and garlic powder to pan and sauté until soft and wilted |
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5
|
Scatter the sautéed spinach over the Seasoned Cauliflower Crust, adding dollops of ricotta on top |
|
6
|
Sprinkle pizza with kosher salt. Then top with mozzarella cheese and sun-dried tomatoes |
|
7
|
Bake for 8-10 minutes until the crust is golden, rotating the pan halfway through to bake evenly |
|
8
|
Transfer pizza to a cutting board or serving plate and top with fresh chopped basil leaves. Sprinkle with a pinch of salt. Serve |