This recipe looks fairly complicated, but it’s actually really simple. There’s so many steps because I included information on how to multitask and utilize your time to make this recipe as quickly and easily as possible.
Time to completion:
45 minutes to 1 hour depending on how well you multi-task
$6-$25 depending on how many of the smaller ingredients you have laying around. If you buy most of the ingredients, you’ll have lots of leftover ingredients for future use.
Kitchen supplies needed:
• 14″-16″ pizza sheet or 16-inch baking sheet
• Small sauce pan
• Large bowl for mixing
• Large, dry, flat surface to roll dough
• Sharp knife
• A Timer
• Cheese Grater (only needed if you don’t buy pre-shredded cheese package)
• Pizza cutter (or use the sharp knife)
• Jiffy Pizza Crust Mix
• 1 Medium-sized tomato
• 1/3 Cup of mushrooms
• 1/2 Cup of onion
• 1/2 Cup of shredded Mozzarella Cheese
• 1/2 Cup of the chef’s choice of shredded cheese (Mozzarella, Cheddar, Pepper Jack, etc.)
• 1/4 Cup of Feta Cheese
• 1/2 of an avocado
• 1/4 Cup of Pine-nuts
• 1 Packet of Knorr Creamy Pesto sauce (can be substituted with any pesto or creamy pesto sauce)
• 1 Cup of Milk (for Knorr Creamy Pesto sauce)
• 1/4 Cup of Olive Oil (for Knorr Creamy Pesto sauce)
• 1 Cup of all-purpose flour to use while kneading the dough
• Pam cooking spray
Step 1. Start cooking the Knorr Creamy Pesto sauce according to the instructions on the back. Multi-tasker: Begin Step 2.
Step 2. While you wait for the creamy pesto to boil and thicken: shred the cheese; cut the tomato vertically into thin rounds; thinly slice the mushrooms vertically; cut the onions into long strips. Keep an eye on the Creamy Pesto so it doesn’t burn. Multi-tasker: Begin Step 3.
Step 3. Check the creamy pesto. When it thickens, remove it from heat. Mix the Jiffy Pizza Crust Mix according to the package. Stir until it begins to clump and get gooey, set it aside and cover it. Set a timer for 5 minutes. Turn the oven to bake at 425 degrees Fahrenheit.
Step 4. Finish chopping vegetable and shredding cheese. After the dough has set for at least 5 minutes, liberally sprinkle flour over the large dry, flat surface that you plan to knead the dough (this reduces the amount the dough sticks to the surface). Sprinkle a few pinches of flour over the dough and roll it a bit in the bowl (this helps reduce the amount that it sticks to your hands). If it’s still super sticky, add another pinch until it’s not. Put the dough on the flat surface and knead it several times – flatten it out with your hands and fold it over on itself while continuing to add flour so it only sticks to itself.
Step 5. Grease the pan with the Pam spray and then put the dough in the middle of the pan. Massage the out until it’s evenly spread into the pan. If it tears, simply massage thicker areas back towards the tear until the dough sticks back together.
Step 6. Put the dough into the oven for about 1 or 2 minutes to set the dough.
Step 7. After you take the dough out, spread about half of the creamy pesto over the crust with a spoon.
Step 8. Sprinkle the Feta cheese over the pizza. Then, using a spoon like a knife, spoon long slices of avocado out and evenly distribute them onto the pizza. Then layer the sliced tomatoes, sliced onions, mushrooms, and pine-nuts onto the pizza. Finely, add the other cheese.
Step 9. Put the pizza in the oven and set the timer for 17 minutes. When the timer goes off, check the pizza. Remove the pizza when the crust starts to brown, or for a crispier crust, leave it in for 1-2 minutes longer.
Step 10. Let cool for 5 minutes. Trust me, it’s going to be hot and you’re going to burn your mouth if you don’t give it at least 5 minutes to cool off. Serve and enjoy.