Gotta love goat cheese! Easier to digest than cow’s milk, it’s higher in protein and calcium too! We have all ingredients for this pizza and organic produce on Tuesdays!

If you don’t like one of the toppings – Jim, for instance, isn’t crazy about artichoke hearts – substitute another like roasted red peppers or more of one below you do like. Leftovers, if you’re lucky enough to have any, make great additions to lunchboxes!

Serves 2-6

2 tb olive oil	1 cup Marin marinated artichoke hearts
1 tsp black pepper	½ cup sliced Sonoma dried tomatoes in oil
1 tsp oregano	1 cup sliced organic red onion
2 tb Pecorino romano	1 Alvarado pizza crust
6 large garlic cloves, minced	5 oz package crumbled soft goat cheese
1 cup organic baby spinach
8 oz package organic Jack cheese
7 oz package organic Danish Havarti
1 cup sliced organic mushrooms

Preheat oven to 425 degrees. In a large bowl, place all ingredients except crust and goat cheese. Easiest way to “grate” cheeses is to insert steel blade into food processor and put chunks of cold cheese into machine. Using on/off turns of the machine, process until smallish pieces. Alternatively, use the shredding disk – but the first method seems easier. Toss to coat all ingredients with the little bit of olive oil. Hands make the best tool!

Place crust on baking sheet. Mound mixture on crust, leaving ¾ inch plain border. Top with crumbled goat cheese. Topping will try and spill – just push into place and down!

Bake pizza until topping is heated through, 20-25 minutes. Remove from oven and place on cutting board. With a large knife, cut in half and each half into three or four.

Alvarado pizza bread crusts are in our freezer. Great! Certified organic with sprouted wheat. Topping suggestions on label are terrif: refried beans, diced tomatoes, diced onions and sliced black olives – covered with cheese. Or pesto, topped with mozzarella and choice of seafood garnished with basil leaves.