Pizza con base de coliflor, alcachofas y pimiento rojo asado

Ingredientes

• 2 10-inch frozen cauliflower pizza crusts (6 to 8 ounces each)
• 1/2 jar baby artichoke packed in water, drained and halved - Flora
• 1/2 cup pizza sauce - Flora
• 1 cup shredded part-skim, low-moisture mozzarella cheese (about 4 ounces)
• 1 cup roasted red peppers - Flora, julienne cut
• 1/2 teaspoon dried Dominican oregano
• 1/2 cup watercress
• 1/4 cup cilantro
• 1 TeaSpoon Lemon juice
• 1 TeaSpoon extra virgin olive oil
• salt & pepper - pinch
• Sprinkle with pepper flakes -generous pinch- I didn’t have pepper flakes and I used Aleppo pepper.

Preparación

1. 1

   Position racks in the upper and lower thirds of the oven, and preheat to 425 degrees F.

2. 2

   Put each crust on a baking sheet.

3. 3

   Divide the pizza sauce between the crusts and spread pizza sauce evenly over your crust, leaving ¼ inch around the edges.

4. 4

   Sprinkle with the mozzarella, and oregano.

5. 5

   Scatter the artichokes & roasted red pepper evenly over the pizzas.

6. 6

   Bake until the crusts are crisp and the cheese browns slightly, 12 to 15 minutes.

7. 7

   Prepare the vinaigrette for the greens in a small bowl with one teaspoon lemon juice, one teaspoon extra virgin olive oil and a pinch of salt & pepper.

8. 8

   Mix with the watercress & cilantro. Top the pizza with red pepper flakes or Aleppo pepper.

9. 9

   Cut the pizzas into quarters and divide among plates.