My two favorite foods are a study of opposites. I have pizza in one hand, warm and saucy with rich cheese and acidic tomatoes brushed over crispy crust. In the other hand salad, crispy and fresh with herbaceous notes and creamy avocado drizzled with rich olive oil and acidic lemon. Can you think of anything more delicious than the two wonderful worlds of pizza and salad meshed together into one big saucy, crunchy, crispy, and fresh bite?
1-12 inch gluten free pizza crust
1 cup organic marinara sauce
½ cup Kite Hill Almond Ricotta Cheese
½ cup button mushrooms, sliced (optional)
¼ cup kalamata olives, chopped (optional)
½ tsp. dried oregano
pinch sea salt
2-3 fresh basil leaves, torn
3 cups baby arugula
1 bulb fennel, shaved thin
juice of 1 lemon
¼ cup olive oil
½ avocado, sliced thin
Preheat oven to 425. Build your own pizza, spread out sauce and layer toppings (optional, your choice). Dollop with spoonfuls of almond ricotta cheese and finish with a sprinkle of sea salt, oregano, and fresh basil.
Place on bottom rack of oven for 14-16 minutes or until golden brown.
While crust is cooking, place arugula, fennel, lemon juice, olive oil into a large bowl and toss to coat.
Remove pizza from oven and immediately top with salad mixture. Finish salad with avocado slices and serve immediately.