Antipasto Pizza

• 2 to 3 cups freshly shredded mozzarella cheese
• 1 c. spinach and arugula mix
• 1 small jar artichoke hearts, drained and diced
• 1/2 c. sliced pepperoncinis
• 1/2 c. cherry tomatoes, cut into halves
• 1 small can sliced olives, drained
• 1 avocado (reserved for the end)
Garlic Cream Sauce
• 2 Tbsp. butter
• 2 tsp. fresh minced garlic
• 2 Tbsp flour
• 1 1/2 c. milk
• salt and pepper to taste
• basil and oregano to taste (just a few shakes of each)

Instructions

• Roll the dough out into a circle a little larger than your pizza pan, then gently fold the edges over to make the crust. Use a fork to create holes all over the dough, then bake at 400 degrees for 10 minutes. Then let the crust cool for 5 minutes.
• While cooking the dough, make the garlic sauce by melting the butter in a small saucepan over medium heat. Add the garlic and let simmer til the garlic starts to brown. Stir in the flour then immediately start stirring in the milk, a little at a time. Once milk is stirred in add, salt, pepper, basil, and oregano and bring to a boil. Remove from heat and let cool for 5 minutes.
• Smooth the garlic sauce over the crust, then sprinkle generously with cheese and top with all the veggies (except the avocado). Bake at 400 degrees for 15 minutes, then remove from oven to cool. Sprinkle with freshly diced avocado.