Gluten-Free Italian Veggie Pizza


  • 4 ea. Chef’s Line® 12” Gluten Free Italian Pizza Crust
  • 2 lb. Glenview Farms® Four Cheese Blend (shredded)
  • 5 lb. Rykoff Sexton® Grilled Mixed Vegetables
  • 1 c Roseli® Organic Basil Pesto Without Pine Nuts


Build pizza with basil pesto sauce topped with four-cheese blend and grilled vegetables.

Bake on oven rack at 350°F, on low fan, until pizza is bubbly and golden – 4-5 minutes.

Cut into six pieces and serve with marinara for dipping or pesto drizzle, if desired.

Yield: 24 portions