Thanks for the encouraging comments on my sweet swap cookies. They still haven’t arrived at Mary’s house! I’m worried they’ll be completely stale by the time they get there. Overnight express next time for sure!
I love pizza. It’s so versatile and easy to make both meat and veggie versions. Between changing doughs, sauces, toppings and cheese combinations, I never get bored with it.
I know it’s not always the healthiest option for dinner, but when it’s a thin crust with a reasonable amount of cheese and a good amount of veggies, it’s an all in one meal.
Pepperoni? Not so much.
Roasted veggies and spinach on whole wheat crust? Yes, please!
When Trader Joe’s dough is only 99 cents and tastes amazing, it’s so easy to prepare pizza at home. As much as I like making my own dough, I can’t compete with the flavor of their garlic and herb variety.
I chose to make this one more of a flat bread – no tomato sauce.
I brushed the par-baked crust with truffle oil (still not out yet!), then topped it with torn spinach leaves, steamed baby bella mushrooms, tempeh “bacon” and a mix of mozzarella, white cheddar, and parmesan cheese.
The only thing I would do differently is toss the spinach in a bit of the oil – the leaves that weren’t covered with cheese got a bit crispy!
I had the pizza alongside some spicy tomato soup – a nice change from a typical sweet soup.
What’s your favorite alternative pizza topping combination? I really like shrimp, pesto, caramelized onions, and feta – but this tempeh, spinach and mushroom version was pretty tasty!