Homemade Veggie Pizza
with Spring Mix
Our pizza dough creates the perfect crisp vessel for our bell pepper, leek and cheese filling! It's oh-so-ooey gooey and tasty!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
Not included in your delivery
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Wash and dry all produce. Preheat the oven to 475˚F.
Sprinkle both sides of dough with some flour. (TIP: Any flour or cornmeal will work.)Stretch dough into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Loosely cover with plastic wrap. Let dough rest in a warm place, 8-10 min.
Meanwhile, core, then cut pepper into 1/4-inch pieces. Pat mozzarella dry with paper towels, then cut into 1/2-inch slices. Add mozzarella and half the Zesty Garlic Blend to a small bowl. Season with salt and pepper, then toss to combine.
With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should be about 10x13-inches and hold its shape.) Spread tomato sauce base over dough, avoiding border. Sprinkle with remaining Zesty Garlic Blend. Top sauce with mozzarella, then leeks and half the peppers.Bake pizza in the middle of the oven until golden-brown and crisp, 12-14 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, whisk together Dijon, vinegar, 1 tsp (2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil in a large bowl. Season with salt and pepper.
When pizza is done, add spring mix and remaining peppers to bowl with dressing. Toss to combine.Cut pizza into slices.Divide pizza and salad between plates.