What you'll be getting:

Summer Veggie Pizza

Per Serving

100 g veggies (spinach, onions, peppers, squash) 

50 g pesto (basil, avocado oil, garlic, ALMOND MEAL, nutritional yeast, salt, and pepper) 

2 T cheese blend* (asiago, romano, parmesan) ​

1 flatbread pizza crust

Equipment needed:  lined sheet pan

 

*lemon seasoning sauce provided for vegan diets

Please note that there are nuts in the pesto. Currently, I have in my notes that no one is allergic to almonds, please alert me if you do have a nut allergy.  

Lay out the flatbread and cover with the pesto. 

Top with veggies. If you are vegan, toss the veggies with the lemon sauce before adding to the pizza. 

Add cheese. 

Preheat oven to 425. 

Place the pizza on a sheet pan and place in the oven. Set a timer for 12 minutes. 

After 12 minutes, pull the pizza from the oven. Let it sit for a minute or two before cutting into it. From start to finish this dinner takes roughly 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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