Cauliflower Crust Pizza with Artichokes and Roasted Red Pepper

Time

Level of Difficulty

2 10-inch frozen cauliflower pizza crusts (6 to 8 ounces each)

1/2 jar baby artichoke packed in water, drained and halved

1/2 cup pizza sauce

1 cup shredded part-skim, low-moisture mozzarella cheese (about 4 ounces)

1 cup roasted red peppers (julienne cut)

1/2 teaspoon dried Dominican oregano

½ cup watercress

¼ cup cilantro

1 Teaspoon Lemon juice

1 Teaspoon extra virgin olive oil

Salt & Pepper (pinch)

Sprinkle with pepper flakes (generously)

Position racks in the upper and lower thirds of the oven, and preheat to 425 degrees F.
Put each crust on a baking sheet.
Divide the pizza sauce between the crusts and spread pizza sauce evenly over your crust, leaving ¼ inch around the edges.
Sprinkle with the mozzarella, and oregano.
Scatter the artichokes & roasted red pepper evenly over the pizzas.
Bake until the crusts are crisp and the cheese browns slightly, 12 to 15 minutes.
Prepare the vinaigrette for the greens in a small bowl with one teaspoon lemon juice, one teaspoon extra virgin olive oil and a pinch of salt & pepper.
Mix with the watercress & cilantro. Top the pizza with red pepper flakes or Aleppo pepper.
Cut the pizzas into quarters and divide among plates.