There’s no story to this pizza other than the fact that I don’t love traditional cheese and pepperoni pizza (buuuut I can eat all the garlic fingers in the world!). This pizza can be modified for any veggies, cheese, and meat you have on hand, but the basil pesto really does make it perfection?
- 6 servings
- 1 flatbread pizza crust
- 3-4 tablespoons basil pesto
- 1/4 cup turkey or chicken, cooked and diced
- Baby spinach
- 1 small red onion, diced
- 1-2 tablespoons roasted red pepper
- 1-2 tablespoons sundried tomatoes
- Herb goat's milk cheese, crumbled
Preheat oven to 450 degrees Celcius.
Dice red onion, dice cooked turkey or chicken, and wash baby spinach (about 8-10 leaves per pizza is good).
Spread basil pesto onto flatbread.
Top with diced turkey or chicken.
Add baby spinach.
Sprinkle with roasted red pepper, sundried tomatoes, and diced red onion.
Crumble goat’s milk cheese over all toppings.
Bake for 6-8 min or until cheese is just melted and flatbread edges are golden.
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