8 ounces shredded kraft 5 cheese Italian cheese blend
12 cup baby carrots
diced
12 cup red bell pepper
diced
12 cup yellow bell pepper
diced
1 shallot
diced
1 stalk celery
diced
2 tablespoons of minced garlic
5 tomatoes
sliced and roasted
12 cup Greek yogurt
1 12 cups Hidden Valley Original Ranch Light Dressing
2 tablespoons olive oil
2 tablespoons dried tarragon
salt & pepper
Instructions
Prepare.
Roll out thawed pizza dough, divide in half.
Slice tomatoes, place on baking sheet, sprinkle with olive oil, salt, pepper and tarragon, roast at 350 for 20 minutes.
Saute all vegetables in olive oil, salt, pepper and garlic till soft.
Mix yogurt, shredded cheese, and HIDDEN VALLEY LIGHT RANCH DRESSING, set aside.
Assemble.
Place half of pizza dough on pizza pan, layer as follows: tomatoes, spinach, vegetables, spinach, HIDDEN VALLEY LIGHT RANCH DRESSING mixture over the entire top.
Then place the other half of dough over top, crimp edges lightly.
Bake at 350 for 20 minutes.
Rest pizza frittata for ten minutes, cut in squares and serve.