It’s been super hot the last here few days, as in 80’s and 90’s! That’s melting temp to those of us who are used to negative temps for half the year. For me, warmer weather causes a reduced appetite and a distinctive change in palette. I now find myself craving veggies and fruits rather than the starches and salts that typically make my mouth water all winter. Luckily, I have a few recipes to satisfy that desire thanks to my previous life in the lower 48’s hotter climates. One of my favorite such recipes is veggie pizza.
I learned how to make this dish from my Aunt Diane who lived in Florida and has now passed on, so it has a bit of sentimental value to it as well. It’s super easy and quick to make which causes me to like it even more. Here’s what you’ll need:
- 1 Boboli Pizza Crust
- Olive Oil
- Fresh Spinach
- Provolone or Muenster cheese slices
- Fresh veggies for toppings
I like the thin crust works best for veggie pizza, but you can use a regular crust if you prefer that. I often consider this a ‘garbage meal’ where I use up whatever I have in the fridge – tomatoes, onions, mushrooms, peppers, etc.
I’ve convinced the hubs to like this dish by adding chopped ham as a topping so the carnivore in him isn’t deprived. And honestly I like ham on my pizzas too, so it’s a bonus for me as well. Notice how ‘my’ half is loaded with yummy toppings, while his is fairly sparse?! LOL Here’s how it all comes together:
- Give pizza crust light coating of olive oil.
- Rip spinach into small pieces, enough to cover crust.
- Top spinach with cheese slices.
- Add whatever toppings you want/have.
- Bake for 10-15 minutes at 350, or until melted.
And that’s it! Just five simple steps to a delicious light summer meal.