A couple of weeks ago I was invited by Haley of Brewing Happiness to attend a Summer Solstice dinner party that she was having. It was such an awesome get together, that she hosted for some local Atlanta based bloggers. Fortunately for us, Haley partnered with Amy’s Kitchen and we were able to sample a lot of the delicious dishes that Haley prepared with products that Amy’s Kitchen sells. Now, Amy’s is not new to my kitchen, I’ve personally enjoyed their products for years. Needless to say, I was elated to meet a few of the ladies(Aja and Ally) from Amy’s Kitchen and happy to be able to take home some goodies as well! I had such a wonderful time and it was truly a pleasure to meet everyone!
One of the products that I was excited try was Amy’s Rice Crust Spinach Cheese Pizza. And yes, it is great all by its lonesome, but I chose to fancy it up a bit. 😉
Recipe: Serves 2
1 Amy’s Kitchen, Rice Crust Spinach Cheese Pizza
1/2 cup of Corn (I used grilled corn and cut right off the cob)
1 small Poblano Pepper
(I charred the pepper on the grill, let cool, removed charred skin, cut off top, split in half, removed seeds with a knife, and then sliced into small pieces)
1/2 of one small Zucchini (Sliced real thin and grilled as well)
1/2 cup of Fresh Mozzarella Cheese Balls (I used very small rounds of Mozzarella that I cut into halves)
**Please note : I grilled my veggies, but that’s optional. Use the method that you’re most comfortable with and is easiest for you.**
Pesto Sauce Ingredients:
**The pesto sauce is truly optional, but I think a few drizzles of it works so well with this pizza, and you can use the rest in a pasta dish later ! 🙂 **
3 – 4 cups of Raw Spinach (lightly packed)
1/2 cup of Extra Virgin Olive Oil
1 tablespoon of Cilantro (lightly packed)
2 tablespoons of freshly grated Parmesan Cheese
2 tablespoons of Raw Walnuts (or a nut of your choice)
1/2 teaspoon of Sea Salt
1 pinch of Red Chili Flakes (optional)
In a blender or food processor, blend all of your ingredients for your pesto sauce and store in a small container in the fridge until your ready to use.
Preheat your oven to 425 – 450 degrees depending on your oven. Remove pizza from package and start placing your toppings on top of your pizza. The box will instruct you to cook either directly on the rack or on a baking sheet. I used a baking sheet line with parchment paper. Bake as instructed or until your cheese is completely melted and your edges are golden brown. Once done, allow to cool for a few minutes, then top with a drizzle of pesto sauce and a little spinach and cilantro.
The great thing about this pizza is that it’s yours and you can cook it straight out of the box or you can let your imagination go wild and add whatever toppings you like!