Rating: 5 stars
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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

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Recipe Summary

prep:
30 mins
bake:
30 mins
total:
1 hr
Servings:
8
Yield:
8 main-dish servings
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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.

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  • 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; fat 26g; cholesterol 35mg; saturated fat 9g; carbohydrates 19g; mono fat 11g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 13g; vitamin a 2240.8IU; vitamin c 32.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 56.3mcg; vitamin b12 0.5mcg; sodium 424mg; potassium 266mg; calcium 283mg; iron 1.5mg.
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