Happy Tuesday! Are you all Hungry today? I have a delicious and unique dinner for you. Pizza that uses pie crust for the base. Are you a fan of thin and crispy flatbreads? Then this Pizza is perfect for you. Light and crisp and buttery goodness as the crust of one amazing and healthy pizza.
If you are looking for a pizza full of fat and greasy cheese and meat you won’t find it here. This is Alternative Pizza. Anyone that lives in Memphis, TN has been to the Memphis Pizza Cafe. It is my second most favorite Pizza Joint in the Nation!! They have a pizza named Alternative Pizza. Really it’s a Caprese Pizza but they call it Alternative. My pizza has the same name but it takes Pizza to a whole new level!
As you can see this pizza is overflowing with vegetables and spices! Artichokes, Kalamata Olives, Sun-Dried Tomatoes, Mushrooms just to name a few. I used fresh oregano and it is out of this world! Matter of fact there is so much flavor bursting from this Pizza it was hard to keep it all contained in the crust. Speaking of the crust have I mentioned how crisp and perfect it is?
I have to admit I thought I was really pushing it using Pie Crust for a Pizza. I have to say that it worked perfectly!!! See how flakey and golden brown it is? Just be sure to use Pillsbury Ready to Use Crust. It is by far the best crust available and I even prefer it to homemade.
Read Also:- Autumn Harvest Casserole Recipe
Just a tip~ Don’t take the crust out of the fridge until you are ready to use it and don’t roll it out with a rolling pin. Just use your fingers to gently unroll and place the toppings directly on the crust. Make sure that you leave a good 1 1/2 – 2 inches of crust free to roll up after you have all the toppings on. To see step-by-step instructions follow me on Instagram!
A healthy, delicious, and Alternative Pizza. I really hope that you all enjoy this!
This is a Latest Kitchen Ideas Original Recipe
Ingredients
- 1 ready to use Pillsbury pie crust
- 1/4 cup basil pesto
- 1/4 cup shredded mozzarella
- 6 oz of marinated artichoke hearts in oil drained
- 1/4 cup sliced kalamata olives
- 4 oz sliced mushrooms
- 1/8 cup diced sun-dried tomatoes in oil drained and diced
- 3 tbs fresh oregano plus more for garnish {you can also use dried}
- 4 oz crumbled goat cheese plus more for garnish
Instructions
- preheat oven to 450
- on a parchment-lined cookie sheet roll out the pie crust by hand
- spread the pesto over the pie crust leaving 2 inches free
- sprinkle on the mozzarella cheese
- then layer the artichokes, olives, mushrooms, tomatoes
- place the fresh oregano leaves on
- sprinkle the goat cheese
- roll up the 2 inches of edges and press with fingers to make the crust
- bake for 15-18 min
- garnish with more fresh oregano and goat cheese
- Enjoy!
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