Sun-Dried Tomato Plant-Forward Pizza
Yield: 1 PizzaIndulge in our flavorful Sun-Dried Tomato Plant-Forward Pizza, featuring our 10” Gluten-Free Seasoned Cauliflower Crust. With over 20% cauliflower, it satisfies plant-based and gluten-free needs. Sauté spinach, add mozzarella, sun-dried tomatoes, salt, and bake. Garnish with basil leaves. Delightful!
Ingredients
- 1 eachRICH’S 10” Gluten-Free Seasoned Cauliflower Pizza Crust
- 1/3 CSliced Sun-dried Tomatoes
- Extra Virgin Olive Oil
- 5 CBaby Spinach
- 1/4 tsp.Garlic Powder
- 3/4 CC Part-skim Ricotta Cheese
- 1/2 tsp.Kosher Salt
- 1/2 CFresh Mozzarella
- Chopped Basil Leaves
- Pinch Of Red Pepper Flakes
Directions
- Preheat oven to 425ºF
- If your sun-dried tomatoes are oil-packed, drain them and pat dry
- In a large skillet, heat 2 teaspoons of olive oil over medium heat
- Add spinach and garlic powder to pan and sauté until soft and wilted
- Scatter the sautéed spinach over the Seasoned Cauliflower Crust, adding dollops of ricotta on top
- Sprinkle pizza with kosher salt. Then top with mozzarella cheese and sun-dried tomatoes
- Bake for 8-10 minutes until the crust is golden, rotating the pan halfway through to bake evenly
- Transfer pizza to a cutting board or serving plate and top with fresh chopped basil leaves. Sprinkle with a pinch of salt. Serve
