Ingredients:
It is best to use organic or non-GMO ingredients, so use them when you can.
- 1-10 inch Happie Organic Sprouted Spelt Crust
- 2-3 ounces Alfredo sauce
- 3-4 ounces shredded mozzarella
- ½ cup marinated artichokes, (drained and chopped)
- ½ cup sauteed asparagus, cut into bite size pieces
- 2 tbsp fermented red bell pepper, thinly sliced
- 1 tsp fermented habanero, finely chopped (adjust for spice level)
- 1 cup fresh arugula
- Drizzle balsamic vinegar
- Drizzle olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning (optional)
Preheat the oven to 450 degrees. Take the Happie Organic Sprouted Spelt Crust and spread the Alfredo sauce evenly over the crust, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, then evenly distribute the artichokes, asparagus, fermented red bell pepper, and fermented habanero for a flavorful kick.
Place the pizza in the oven and bake for 7-10 minutes, or until the cheese is melted and bubbly. While the pizza is in the oven, toss the arugula with the balsamic vinegar, olive oil and garlic powder in a small bowl. Once the pizza is out of the oven slice and top with the dressed arugula. Serve immediately and savor the fresh, bold flavors of spring!
