3/4 c. Ranch dressing, low fat
1/2 tsp. Black pepper
1.5 T. TABASCO brand Green Jalapeno Pepper Sauce
12 oz. Prepared pizza dough, whole wheat
2 T. Cornmeal
1.5 c. Jack cheese, shredded
1/4 c. Artichokes, jarred, quartered
1/4 c. Roasted red peppers, jarred, 1/2 dice
1/4 c. Zucchini, 1/2 dice
2 T. Black olives, halved
1/2 c. Avocado, 1/2 dice
2 T. Basil leaves, cut into ribbons
1. Preheat oven to 425F.
2. Combine ranch dressing, black pepper and TABASCO Green Jalapeno
Pepper Sauce. Reserve.
3. On a flat work surface, flatten pizza dough into a 14 circle, leaving a 1/2
raised rim around the edge. Place on a wooden pizza peel sprinkled with
cornmeal. Spread an even layer of spicy ranch dressing on pizza dough.
Spread the Jack cheese over the sauce. Next, evenly distribute the
artichokes, roasted red peppers, zucchini and black olives.
4. Bake for 15-20 minutes in a pizza oven until crust is golden brown. Top with
avocados and basil.