Add a comment: California Harvest Pizza
- 7” gluten free pizza crust*
- ¼ cup Silver Spring Cranberry Horseradish
- 1 avocado
- Shredded Mozzarella Cheese
- Roast Turkey slices
- Arugula leaves
- Mexican Créma
Directions:Preheat the oven to 425 degrees.
Using a 7” gluten free pizza crust, spread ¼ cup Silver Springs Foods Cranberry Horseradish in thin layer stopping ½ inch from edge of crust.
Arrange 5 thin slices of avocado from the center point of the pizza outward evenly spaced.
Top with ½ cup shredded mozzarella cheese.
Arrange 4 pieces of sliced roast turkey evenly around pizza.
Bake pizza at 425°F until crust is baked and cheese begins to melt.
Cut baked pizza into 6 even wedges.
Top pizza with ½ cup loosely packed arugula leaves, any tough stems removed.
Drizzle Mexican créma across top of pizza using a squeeze bottle. Pizza is now ready for service.
*Recommended gluten-free pizza crust: www.the-pizza-company.com, www.glutenfreeartisanbakers.com and www.venicebakery.com.
Recipe courtesy of SMSU Culinology Student, Bethany Hall
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