Though I do like to make my own pizza dough, sometimes you need a little convenience. Besides, who doesn’t love that indescribable, strangely tasty flavor of canned dough? I also purposely left out measurements, as this recipe is designed for leftover veggies (that small amount of spinach in the bottom of the bag, those tomatoes that are just starting to wrinkle), so just use whatever you have!
- canned pizza dough, thin crust
- olive oil
- freshly ground black pepper
- fresh baby spinach
- bell pepper, sliced into strips
- grape tomatoes, halved
- feta cheese, crumbled
Preheat oven to 375.
Line a large baking sheet with parchment paper (silicon liners work well too). Roll out the pizza dough and push out towards edges of pan. Brush dough with olive oil. Sprinkle dough with freshly ground black pepper.
Bake dough for 10 minutes at 375.
Remove dough from oven. Lay a single layer of spinach leaves over the dough. Layer with bell pepper strips and tomatoes. Sprinkle feta cheese over top. Drizzle with olive oil and sprinkle with more freshly ground black pepper.
Bake at 375 for 18-20 minutes, until crust is golden.