Hear us out. Veggies aren’t just for vegetarians. Bring out one or both of these veggies pizzas on Game Day and you’re sure to impress more than the “I-don’t-eat-meat” crowd.
Pesto Veggie Pizza:
- 1 Take & Bake Ancient Grain Baguette
- 2 oz. Cherry Tomatoes, sliced in half
- ¼ Cup Olives, chopped
- 4-6 Basil leaves
- ½ Cup Shredded Mozzarella Cheese
- 2 Tbsp Pesto
- 1 Tsp Olive Oil
- Parmesan cheese
Romesco Veggie Pizza:
- 1 Take & Bake Ancient Grain Baguette
- 4 Broccolini florets
- 2 Artichoke Hearts, quartered
- ½ Cup Mushrooms
- ½ Cup Shredded Mozzarella Cheese
- 2 Tbsp Romesco
- 1 Tsp Olive Oil
- Parmesan cheese
Pesto Veggie Pizza:
1. Set outdoor grill or stovetop grill pan to medium heat.
2. Slice baguette in half lengthwise and brush with olive oil. Place on the grill until just lightly browned, remove and set aside.
3. Set oven to Bake at 400 degrees, Place the bread cut side up on a flat surface.
4. Dollop the Pesto evenly over the entire surface of the bread using a spoon, Add ¾ of the shredded cheese. Next add the tomatoes, olives and remaining cheese.
5. Put the pizza in the oven until the cheese is fully melted and then remove.
6. Add fresh Basil leaves and finish with ½ Tsp of Parmesan cheese. Serve and enjoy.
Romesco Veggie Pizza:
1. Set outdoor grill or stovetop grill pan to medium heat.
2. Slice baguette in half lengthwise and brush with olive oil. Place on the grill until just lightly browned, remove and set aside.
3. Set an oven to Broil. Place the bread cut side up on a flat surface.
4. Dollop the Romesco evenly over the entire surface of the bread using a spoon. Add the shredded cheese. Next add the Broccolini florets, Mushrooms and Artichokes.
5. Put the pizza in the oven until the cheese is fully melted and then remove.
6. Finish with ½ Tsp of Parmesan cheese. Serve and enjoy.
