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

Gallery

Recipe Summary

prep:
30 mins
bake:
30 mins at 375°
Servings:
8
Yield:
8 main-dish servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; total fat 26g; saturated fat 9g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 35mg; sodium 424mg; potassium 266mg; carbohydrates 19g; fiber 2g; sugar 5g; protein 13g; trans fatty acidg; vitamin a 2241IU; vitamin c 33mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 283mg; iron 1mg.

Reviews

Rating: 5.0 stars
07/21/2020
Followed the recipe exactly, pizza was delicious. I used swiss cheese but will prepare with Gruyere next time.