“This is a wonderful pizza! I got this recipe from the Alive magazine that I pick up at the health food store. Use whatever kind of crust you like. I make my own out of 1/2 whole wheat and 1/2 white flour. That gives you the goodness of whole wheat....but a lighter crust than using all whole wheat. I have added fresh spinach to the recipe...and it works wonderfully. For the best flavour, slightly blacken the grilled eggplant. My pic is not very good....but will post another when I make again. Enjoy!”
READY IN:
57mins
SERVES:
8
YIELD:
1 Pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Shape and stretch dough into a 12" circle.
  3. Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan.
  4. Spread bruschetta evenly over top. Sprinkle with basil and oregano.
  5. Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top.
  6. Bake for 12 - 15 minutes.

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