Monterey Pizza



For Dough and Cheese: – 12" - 14" pizza crust – 1 cup (4 ounces) Real California Monterey Jack, shredded – 1 cup (4 ounces) Real California mozzarella, shredded For Pizza Pantry: – 1 cup prepared alfredo sauce – 1 cup (8 ounces) bay shrimp, cooked and drained well (or medium-sized, cooked, peeled and cut into pieces) – 1 jar artichoke hearts (4-6 ounces), drained and cut into quarters – 1/2 ripe avocado, peeled and cubed


Preheat oven to 425°F. Spread ½ cup alfredo sauce on partially baked crust. Sprinkle Monterey Jack evenly over sauce. Arrange shrimp, artichoke hearts and avocado over cheese. Drizzle remaining ½ cup alfredo sauce and top with mozzarella. Bake about 15 minutes, or until cheeses are melted and bubbly and the crust is crisp and golden.


The Green Monterey

The lush green fields of Monterey County inspired this variation. Spread 1 cup prepared pesto sauce over crust, then proceed with ½ cup of alfredo sauce and toppings. You can skip the shrimp.

The Spicy Monterey

For a spicier version, substitute 1 cup shredded hot pepper jack for mozzarella. Drizzle 2 teaspoons of your favorite hot sauce on top of the finished pizza.

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