Spring Veggie White Pizza

Ingredients

  • 1 can Braum’s Crescent Rolls*
  • 2 Tbsp. Alfredo pasta sauce*
  • ½ to 1 cup Braum’s Italian-Style Shredded Cheese*
  • 1 cup fresh spinach*
  • ¼ cup mushroom, sliced*
  • 1 Tbsp. red onion, sliced
  • 5 cherry tomatoes, halved*
  • ¼ cup small broccoli florets*
  • 1 Tbsp. balsamic vinegar (any flavor of balsamic)
  • Pepper to taste

Instructions

  1. Preheat oven to 375°.
  2. Roll out the tube of crescent rolls onto a parchment-lined baking sheet.
  3. Piece the dough together to create a rectangle, pinching the seams of the dough together.
  4. With your hands, press the middle section of the dough thinner than rest of the rectangle.
  5. Bake the dough rectangle for 14 to 17 minutes, or until the crust is golden brown and cooked through.
  6. Allow to cool slightly before adding toppings.
  7. Thinly spread a layer of alfredo sauce on the slightly cooled pizza crust.
  8. Sprinkle the top of the dough with shredded cheese and spinach.
  9. Layer the prepared vegetables on top.
  10. Bake pizza an additional 10 to 14 minutes, or until top is golden brown and the center is cooked through.
  11. Drizzle with balsamic vinegar before serving.

Notes

* You can alter this recipe to include any spring vegetables that you would like to use.