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