PIZZA, "The Amazon" take & bake), Lodge (JY)

6 servings
Pizza, take & bake, cheese, 18" diameter
1.0 whole
Artichoke hearts, drained & sliced
8.0 ounce(s)
Cheese, feta
6.0 ounce(s)
Greens (spring mix or spinach)
6.0 cup(s)
8.0 fluid ounce(s)
Tomatoes, Large
3.0 whole
peppers, bell, or roasted jarred
2.0 whole
olives, chopped, black or green (optional)
0.5 cup(s)
onion, red, sliced
1.0 whole
0.25 cup(s)
Bacon, pre-cooked
8.0 slice(s)
olive oil to thin pesto
0.5 cup(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

1. Preheat oven to 400 degrees F.
2. Spread pesto (thinned with olive oil) on (ideally) a bare whole wheat/white flour unbaked pizza crust. Or just get a cheese "take & bake" pizza (or even pepperoni pizza) and leave the cheese on it.
3. Top with baby spinach, tomatoes, sliced red onion, red or yellow bell peppers, olives, red onions, sliced artichoke hearts and crumbled feta cheese.
4. In last 5 minutes, add sliced fresh tomatoes and pre-cooked bacon (option to remove and make vegetarian).
5. Bake for 10 to 25 minutes, or until crust is browned and feta cheese is melted and golden brown.

- Gluten free pizza crust
- Remove bacon
- Remove/add any desired toppings

- This adapted comes from Burlingame's Uncle John's now-closed pizza shop, their most popular pizza.
- Usually nuts and cheese contained in pesto.