We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe. Frozen puff pastry pinch-hits for traditional pizza dough, yielding a flaky, crisp crust. A salad's worth of vegetables covers the top, along with just a bit of smoky ham and nutty Gruyere cheese. And say good-bye to marinara sauce. Instead, a drizzle of flavorful creamy garlic salad dressing moistens the pizza and adds big flavor.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Unfold the thawed puff pastry sheet and place into an ungreased 15x10x1-inch baking pan. Using your fingers, gently press the dough to the edges. (Pastry will be thin.) Prick center with a fork, leaving a 1-inch border unpricked. Bake for 15 minutes in a 375°F oven. Remove from oven. Sprinkle crust with 1 cup of the Gruyere; return to oven for 5 minutes more.

  • Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the mushrooms, sweet pepper, ham and red onion. Cook, stirring, for about 5 minutes; until vegetables are tender.

  • In a medium bowl, combine spinach and kale. Add the salad dressing and toss lightly to coat. Remove the cheese-topped pastry from the oven. Top with the spinach mixture, vegetable mixture and artichoke hearts. Bake for 5 minutes.

  • Sprinkle pizza with remaining 1/2 cup cheese. Bake for 5 minutes more or until cheese has melted.

  • Cut into squares to serve.

Nutrition Facts

368 calories; 26 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 35 mg cholesterol; 424 mg sodium. 266 mg potassium; 19 g carbohydrates; 2 g fiber; 5 g sugar; 13 g protein; 0 g trans fatty acid; 2241 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 283 mg calcium; 1 mg iron;