Sun Valley Veggie Pizza
Sun Valley Veggie Pizza
Sun Valley is one of the wonderful reasons I love living in Idaho. It’s about a three hour drive from Boise and is nestled between three major mountain ranges which you can see from the top of the ski resort. My husband Michael and I love to ski together (it’s how we met over 35 years ago) and get to Sun Valley at least once a year (because any more than that breaks the bank!), and its often to celebrate our wedding anniversary in December. I couldn’t ski last December because of a back surgery, but I’m feeling strong and it’s time to hit the slopes. We’re going to make it a day tomorrow. I’m super excited, even though it’s been somewhat of a down year for snow here in the west while the east coast has been bombarded.
To honor the day I’m posting one of my favorite pizza ideas from a local pizza restaurant, Idaho Pizza Company. It’s the Sun Valley Vegetarian Pizza topped with a yummy garlic cream sauce and tons of tasty veggies. To make it even easier I use Boboli 100% whole wheat thin pizza crusts. Boboli crusts have always been so handy to use, and now with their recently added thin crust variety, it’s a no-brainer. With the toppings this pizza only takes about 10-12 minutes to bake in a very hot (45o degree) oven. It’s a good thing it bakes so fast because it seems like when it’s time to eat pizza, everybody in the house is anxiously waiting. I serve this pizza with a fresh green salad like Mixed Greens, Grapes and Sunflower Seed Salad or Orange and Avocado Butter Lettuce Salad. Or you can just slice up some fresh apples to serve on the side. Keep it simple and fresh for the perfect family meal.
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Grilled Chicken Artichoke Pizza with Herb-Cheese Spread
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