Spinach Artichoke, Sundried Tomato Pizzetta

Spinach Artichoke, Sundried Tomato Pizzetta

INGREDIENTS:

Crust:

1 Bella Cucina Focaccia and Pizza Dough Mix

2 sheets wax baking paper

1 jelly roll pan

2 cups dry, uncooked beans

Egg Filling:

1 jar Bella Cucina Sun Dried Tomato Pesto

½ Jar Bella Cuccina Spinach and Artichoke Bruschetta Spread

1  tsp Bella Cuccina Porcini Mushroom and Chive Savory Salt

1 ½ cups organic milk

1 tsp dry mustard

1 tsp cracked pepper

1 dozen eggs

 1 lb mixture of grated Fontina, Asiago, Provolone and Motzarella Cheese

Topping Side-sauce:

1 jar Bella Cucina Sun Dried Tomato Pesto

1 cup chopped, seeded cucumber

DIRECTIONS:

Crust:

- Pre-heat over to bake at 400 degrees

- Follow the directions to prepare 1 pizza dough with the Bella Cucina Foccacia and Pizza Dough Mix.

- Measure wax paper to completely cover a jelly roll pan (2 sheets together to cover)

- Roll out pizza dough with a rolling pin, as thin as possible to cover with excess, on top of the wax paper.

- Place into jelly roll pan and pull edges up to cover over and create a sticky crust on the outside edge of the jelly roll pan, pressing down into pan to form fit inside.

- Poke thoroughly with a fork the entire inside surface and then cover bottom with raw, hard, uncooked beans.

- Bake at 400 degree for 10 to 15 minutes until golden brown. Remove from oven and remove beans.

- Reduce oven to 350 degrees

Egg Filling:

Mix remaining ingredients in mixing bowl for 2 minutes until frothy.

Pour into crust, top with grated cheese and return to oven for 35 minutes or until a toothpick can test at center and come back clean. Do not overcook.
Let rest 5 mintes. Cut into triangles and serve on platter with side sauce.

Topping Side-sauce:

Mix Panini spread with chopped cucumber and serve on the side

Buon appetito! copyright 2011 Alisa Barry