Pizza

When I get hungry for pizza, I generally start with an Udi gluten-free frozen pizza crust, use my No Tomato Sauce, add what toppings I have on hand, and top it off with a goat-milk mozzarella cheese.  Tonight I used steamed asparagus and a jar of marinated artichoke hearts, and ate it with a Greek salad and a root beer.

INGREDIENTS

1 Udi gluten-free pizza crust

1/2 cup No Tomato Sauce

8 stalks asparagus, broken into thirds and steamed

1 small jar marinated artichoke hearts

3 oz Goat Mozzarella (Woolwich Dairy - available at N. Green River Road Schnuck's), grated

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.

Place pizza crust on pizza pan.  Spread sauce evenly over crust.  Add asparagus and artichoke hearts.  Top with grated cheese.  Bake 10-14 minutes.