INGREDIENTS
|
1 pkg |
Lulubelle Pizza Mix |
Follow instructions on package.
HERBED BUTTER TOMATO PIZZA
|
3 tbsps |
olive oil |
|
1 tsp |
minced garlic |
|
1 tbsp |
chopped fresh oregano |
|
2 tbsps |
chopped fresh thyme, plus more for decoration |
|
¼ cup |
chopped fresh basil |
|
½ tsp |
crushed red pepper flakes |
|
½ cup |
crumbled goat cheese |
|
½ cup |
baby spinach |
|
2 cups |
cherry tomatoes, halved |
|
1 cup |
tomato, sliced |
1. Mix together the olive oil, garlic, oregano, thyme, basil and pepper flakes.
2. Spread evenly on prepared pizza crust.
3. Sprinkle with ½ of the goat cheese.
4. Add the spinach and tomatoes.
5. Sprinkle with remaining goat cheese.
6. Bake at 400⁰F for 8-10 minutes.
7. Remove from oven and sprinkle with fresh thyme.
BASIL PERSTO, ARGULA AND PINE NUT PIZZA
|
¼ cup |
basil pesto |
|
½ cup |
chopped fresh basil |
|
¾ cup |
mozzarella |
|
2 tbsps |
pinenuts |
|
½ cup |
argula |
1. Spread pesto evenly on prepared pizza crust.
2. Add the spinach.
3. Top with the mozzarella.
4. Sprinkle the pine nuts on top.
5. Bake at 400⁰F for 8-10 minutes or until cheese is golden.
6. Remove from oven and top with the argula.
BUFFALO MOZZARELLA & SUN-DRIED TOMATO PESTO PIZZA
|
¼ cup |
sun-dried tomato pesto |
|
1 ball |
buffalo mozzarella, sliced |
|
3 |
small tomatoes, sliced |
|
1 cup |
chopped fresh basil |
|
|
salt & pepper to taste |
|
|
parmesan to taste |
1. Spread pesto evenly on prepared pizza crust.
2. Add the mozzarella, then add the tomatoes.
3. Top with half of the spinach.
4. Bake at 400⁰F for 8-10 minutes oruntil cheese is melted.
5. Remove from oven and top with the remaining spinach.
6. Salt and papper to taste and garnish with grated parmesan cheese.