Prepare the Sauce

  • Olive oil 1 Tbsp
  • Garlic, minced 2 cloves
  • Crushed red pepper flakes 0.5 tsp
  • LeGout® Cream Soup Base 6 x 25.2 oz 1.5 cups, prepared
  • Parmesan cheese, grated 0.25 cup
  • Lemon, zest of 1 each
  • Baby spinach, roughly chopped 10 oz

Prepare the Pizza

  • Pizza Dough, rolled (12”) 2 each
  • Cheese, Mozzarella, shredded 3 cups
  • Artichokes hearts, roughly chopped 14 oz
  • Bacon, crisp-cooked and crumbled 1.5 cups
  • Oregano, fresh, chopped 1 Tbsp
  1. Prepare the Sauce

    • In a medium saucepan, heat oil and add the garlic and red pepper flakes; cook, stirring constantly, 30 to 60 seconds. Gradually add prepared LeGoût® Cream Soup Base. Bring the mixture to a simmer over medium-low. Stir occasionally for about 5 minutes. Stir in the Parmesan and lemon zest.
    • Meanwhile, add the spinach to a medium saucepan over medium-high heat. Cook and stir until the spinach wilts, about 1 minute. Remove the spinach from the pan and remove all excess liquid, then add to the LeGoût® Cream Soup Base mixture.
  2. Prepare the Pizza

    • Spread ½ of the spinach sauce over each of the rolled pizza doughs, then top each with half of the mozzarella, artichokes, bacon and oregano.
    • Bake at 425⁰F until the cheese is bubbling and the crust is brown.