Ingredients

Pizza crust of choice
Sun-dried tomato pesto (recipe here)
Alfredo sauce or Cauli-fredo sauce (recipe here)
Fresh baby spinach leaves
Shredded Italian blend of cheeses and/or shredded mozzarella
Thin sliced mushrooms
Marinated artichoke hearts, chopped
Red onion, thinly sliced & chopped
Fresh sweet cherry tomato, sliced or halved (or chopped sun dried tomato)

Instructions

Preheat the oven to 425 F. Make your pizza crust and spread with a thin layer of pesto rosso (sun-dried tomato pesto), then add a layer of alfredo sauce and swirl the two sauces together a bit so the whole pizza is coated with a mixture of both sauces.
Top the sauces with a layer of baby spinach leaves, then a bit of cheese and then the mushrooms, artichokes, onion and tomato, and a bit more cheese to hold it all in place.
Bake at 425 F for about 10 minutes or until the cheese is fully melted, bubbly and maybe even a little browned in a couple spots.
Cut into slices and enjoy!

Notes

Prep and cooking time does not include time for making the sauces or crust–it is assembly and baking time for the pizza.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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