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When faced with preparing lunch for myself today,
this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)
Prep: 5 Mins.
Bake: 10 Mins.


Roma Pizza:
1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust
2 teaspoons, Extra Virgin Olive Oil (EEVO), divided
2 tablespoons, crumbled goat cheese, divided
2 Heaping teaspoons, Jarred, basil pesto sauce
4 Jarred, kalamata olives, quartered lengthwise
2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped
4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):
Small handful, baby spinach and arugula mix
Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.


Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

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