• 1 pack Turano Pinsa Crust
• ½ cup Ricotta Cheese
• ½ cup Shredded Mozzarella Cheese
• 12 ea Cherry Tomatoes, halved
• 4 ea Artichoke hearts
• 16-20 leaves baby spinach
• 4 ea Mushrooms, sliced
• 4 ea Rapini florets, chopped
*Feel free to use any vegetables you have for this recipe

① Heat the oven to 450°F
② Remove both Pinsa Crusts from the packaging
③ Spread the ricotta evenly over both crusts, leaving a slight ½” border
④ Top the Pinsa Crust with the mozzarella cheese, and all of the vegetables
⑤ Bake directly on the oven racks for 5-7 minutes until the cheese has melted and the Pinsa Crust is crispy on the bottom.