Green Goddess Pizza

• Produce

  • 1 Avocado, large pitted and sliced
  • 2 cups Baby arugula
  • 1 head Broccoli
  • 1 cup Hidden valley avocado ranch

• Baking & Spices

  • 1 Corn meal
  • 1 lb Pizza dough, store bought or homemade

• Dairy

  • 3 oz Mozzarella, fresh
  • 2 cups Mozzarella cheese, grated

Found on cookingandbeer.com

Ingredients

• corn meal, for dusting
• 1 pound store-bought or homemade pizza dough
• 1 cup Hidden Valley Avocado Ranch
• 1 head of broccoli, cut into florets
• 2 cups mozzarella cheese, grated
• 3 ounces fresh mozzarella, sliced
• 2 cups baby arugula
• 1 large avocado, peeled, pitted and sliced

Directions

• Preheat your oven to 475 degrees F and if you are using a pizza stone, place it in the oven.
• On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of corn meal. Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions. Form each portion of the dough into a circular shape, stretching and shaping where necessary. You may need to bake each pizza separately, so start with one and then go from there.
• Divide the avocado ranch evenly among each pizza and spread with the back of a spoon to coat. Distribute the broccoli evenly onto each pizza and then cover with grated mozzarella cheese. Top with fresh mozzarella slices.
• Place the pizza in the oven and bake for 7-10 minutes or until the cheese is bubbly and brown and the edges of the dough are also brown. Remove from oven and let sit at room temperature for approximately 4 minutes before serving. Top with fresh arugula and avocado slices.
• Serve and enjoy!