ARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1 eachcauliflower crustNOTE*
- 1 flozPesto – BasilrecipeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1/8 tspS&P MixrecipeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1 1/2 ozpizza cheeseARCHIVE | GRILLED BRUSCHETTA PIZZA
- 2 ozfresh mozzarella1/8″ slices
- 2 ozPetite Tomatoes – RoastedrecipeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 3/8 ozorganic baby arugulaARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1/2 tspevooARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1 eachLemons – WedgesrecipeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1/8 tspS&P MixrecipeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 4 ozBruschetta Mix – TomatorecipeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1/4 ozgrated parmesanARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1 tspbalsamic glazeARCHIVE | GRILLED BRUSCHETTA PIZZA
- 1
Place cauliflower crust onto a hot grill -or- grill pan and allow to sear until even grill marks are achieved, about 30 seconds. Flip crust and repeat. The finished crust should be slightly charred, yet soft and pliable.
- 2
Using the back of a spoon, spread an even layer of Pesto to within 1/2" from the edge of the crust. Season with S&P.
- 3
Spread an even layer of pizza cheese over the Pesto to within 1/2" from the edge of the crust.
- 4
Evenly distribute mozzarella slices and Roasted Tomatoes over the cheese, keeping slightly less in the center of the crust, as the ingredients will collect in the center during the baking process.
- 5
Bake for approximately 8-10 minutes, rotating to ensure even browning of the crust. Remove pizza when it is golden brown.
- 6
Cut into 6 equal pieces, as shown in the photo. Transfer to a warm pizza plate.
- 7
In a stainless-steel bowl, gently toss arugula, evoo and lemon juice. Season with S&P. Taste and adjust seasoning as needed.
- 8
Evenly distribute arugula salad over the pizza, followed by the Bruschetta Mix and parmesan.
- 9
Garnish with balsamic glaze drizzled in a zig zag pattern across the entire pizza, as shown in the photo.
Description
Serving Size
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