Intro: Veggie Pizza
Here is basically what you'll need:
Pillsbury simply... Rustic French Bread (this is relatively good for you and tastes great)
Everything else is optional or you can add anything you want.
I try to stay away from very wet ingredients since this is thin crispy crust, don't want it to get soggy.
Right now I'm doing a no dairy thing, if your adding cheese add Fontanelle or Asiago.. they go great with the arugula.
Step 1: Unroll the Dough..
This can be a little tricky, but the dough has a seam that you need to find to unroll easily.. If you dont find it it will be a real mess.
Unroll and stretch on your baking sheet, I use a SILPAT to make it nice and crispy on the bottom without burning.
Step 2: Add Your Topping
Cover with olive oil and garlic
add all your toppings
When I added my tomato I put the sliced face up to keep the juice in the tomato (they are volcanic when you bite into them so watch out)
Step 3: Bake and Eat..
Bake at 450 for about 10 min or until your desired level of crispness
Make sure the bottom is nice and brown..