Veggie_Delight

Easy &Delish!! 

This one needs no intro, look at the picture... 

 

French Bread Pizza ~ 4 servings

You will need; 1 loaf of French Bread or any bread of choice.
Spinach Artichoke dip (recipe below) and grilled veggies:
* red onion
* portobello mushroom
* 1 of ea red & green bell pepper
* 1 bag of fresh spinach
* 2 minced garlic cloves
Olive oil

Spinach Artichoke Dip

 * frozen chopped spinach; thawed

 * 1 jar of marinated artichokes

 * 1 chipotle pepper in adobe sauce

 * lemon juice

 * 8oz cream cheese

 * Parmesan cheese

 * 2T nutritional yeast

 * fresh parsley

 * cracked black pepper

Dip_How2:

1. Combine all ingredients and blend in food processor or blender; process until smooth or desired consistence.
2. Transfer Dip to a ramekin for baking, bake in a 350 oven until bubbly; approx. 10-15mins

Pizza_How2:

1. Quarter bread loaf and drizzle with olive oil. Sandwich bread pieces between two sheet pans, this will make allow bread to toast without burning and shrink in size a little. Broil in oven for 5mins.
2. While bread is toasting, saute red onion, bell peppers and mushrooms together with minced garlic and olive oil, until soft. Set sauteed veggies aside and proceed with spinach.

**TIP: Sauteing veggies in batches makes for a faster cook time and a helps with the layering of veggies in the following steps.


3. Once bread is toasted, set aside to cool enough to handle. Smear spinach artichoke dip on each bread quarter, just enough for an even spread.

4. Begin layering veggies on bread. (Not in this particular order;  have fun building at this point)
[In the image this was the layer sequence]

Sauteed Spinach
red onion
Bell peppers
mushrooms
I added  a few slices of fresh tomato, a dusting of Parmesan cheese, Queso Fresco and cracked black pepper.

Once pizzas are assembled, return to broiler for an additional 5 mins until tomatoes are blistered and cheese melted.

...A simple Spring Salad rounds out this meal.

Spring Salad
2 handfuls torn green leaf lettuce
1/4 sliced cucumber
1/2 avocado
1/2 roma tomato
1 handful carrots
1 handful red grapes
drizzle of bottled sweet balsamic dressing

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Travie McCoy - Back Home