DOLE® Snow-flower Pizza

Ingredients

• ½ (8-ounce) package DOLE^® Mushrooms, sliced
• ½ medium DOLE^® Russet Potato, very thinly sliced
• ½ medium DOLE^® White Onion, chopped
• 2 cups small DOLE^® Cauliflower florets
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 box (12 ounces) frozen gluten free cauliflower pizza crusts (2 crusts)
• 1 cup fat free ricotta cheese
• 6 garlic cloves, finely chopped
• 3 tablespoons chopped fresh basil
• 1 cup DOLE^® Organic Baby Spinach & Arugula
• Crushed red pepper flakes (optional)

Directions

1. Adjust oven rack to upper position; preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
2. Toss mushrooms, potato, onion, cauliflower, oil, salt and pepper in a large bowl; spread on prepared pan. Bake 25 minutes or until potatoes are just tender.
3. Spread crusts with cheese; top with roasted vegetables, garlic and 2 tablespoons basil.
4. Bake pizzas directly on oven rack 15 minutes or until crust is golden brown and crisp; top with spinach & arugula and remaining 1 tablespoons basil. Cut each pizza into 6 slices; sprinkle with crushed red pepper, if desired.

Tips & tricks

To freeze pizzas, cool roasted vegetables and proceed through Step 3. Wrap pizzas with plastic wrap then foil and freeze up to 3 months. Bake pizzas from frozen at 425°F for 22 minutes or until crust is golden brown and crisp, and internal temperature reaches 165°F; top with spinach & arugula.