Preheat oven to 425 degrees. Generously spray a 9-in. springform pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Try a tasty alternative to the Chicago favorite with authentic Italian ingredients and fresh vegetables and herbs from Hy-Vee.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| DOUGH | ||
| ⅓ c. water | ||
| 2 tbsp. Full Circle Market organic raw unfiltered apple cider vinegar | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 (9.8-oz.) pkg. almond flour pizza dough mix | ||
| 2 tsp. chopped fresh rosemary | ||
| PIZZA | ||
| ½ c. Gustare Vita pizza sauce | ||
| 1 ½ c. Hy-Vee finely shredded reduced fat mozzarella cheese, divided | ||
| 1 (14-oz.) can Hy-Vee quartered artichoke hearts, drained and pat dry | ||
| ½ c. thinly sliced red and green bell pepper strip | ||
| ¼ c. Hy-Vee Greek Kalamata pitted olives, drained and halved | ||
| Thinly sliced red onion strips, for garnish | ||
| Soirée traditional feta cheese crumbles, for garnish | ||
| Fresh arugula, for garnish | ||
Things To Grab
- 9-in. springform pan
- Hy-Vee nonstick cooking spray
- Large bowl
Directions
For dough, stir together water, vinegar and olive oil in a large bowl. Add pizza dough mix and rosemary; stir until dough forms a ball.
Spray hands with nonstick spray. Pat dough into bottom and 1 in. up side of prepared pan. Pierce dough several times with a fork. Bake crust without toppings for 15 to 17 minutes or until edge begin to brown.
- Remove from oven; reshape crust, if needed. For pizza, top crust with pizza sauce, ½ cup mozzarella cheese, artichoke hearts, bell pepper strips, olives and remaining 1 cup mozzarella cheese.
- Bake for 12 to 15 minutes or until crust is golden brown and cheese is melted. Release spring on pan and remove side to serve. Garnish with red onion, feta crumbles and arugula, if desired.
Remove from oven; reshape crust, if needed. For pizza, top crust with pizza sauce, 1/2 cup mozzarella cheese, artichoke hearts, bell pepper strips, olives and remaining 1 cup mozzarella cheese.
Bake for 12 to 15 minutes or until crust is golden brown and cheese is melted. Release spring on pan and remove side to serve. Garnish with red onion, feta crumbles and arugula, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 15mg
- Sodium: 600mg
- Total Carbohydrates: 23g
- Protein: 10g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 8%