Pizza night! (Top 7 Allergen Free style) 😎🍕 Snag the recipe below for our DIY Build Your Own Pizza Bar!
For the Roasted Cherry Tomatoes
2 cups cherry tomatoes
1 tablespoon preferred vegetable oil
½ teaspoon fine sea salt
¼ teaspoon black pepper
For the Pumpkin Seed Pesto
2 cups loosely-packed arugula leaves
½ cup grated Parmesan
⅓ cup toasted pumpkin seeds
1 garlic clove
½ cup extra-virgin olive oil
Salt to taste
For the Pizza Sauce
One 15oz can diced tomatoes
1 tablespoon extra-virgin olive oil
Salt to taste
For the Pizzas
4 Julia’s TableⓇ Cauliflower Wraps
1½ cups shredded mozzarella
1 cup thinly sliced baby bella or button mushrooms
Preheat the oven to 425℉. Line a large sheet pan with parchment paper.
On the sheet pan toss to combine tomatoes, oil, salt, and pepper. Roast until the tomatoes have burst, about 15 minutes.
For the pesto, in a food processor combine arugula, Parmesan, pumpkin seeds, and garlic. Pulse until finely ground. With the machine running, pour the oil through the feed tube in a thin, steady stream. Add salt to taste.
For the pizza sauce, in a blender combine tomatoes and oil. Blend until smooth. Transfer to a small saucepan and bring to a simmer over medium heat. Simmer uncovered for 10 minutes. Add salt to taste.
Preheat the oven to 400℉. Line 2 large sheet pans with parchment paper.
Place 2 wraps on each sheet pan. Bake until the wraps are starting to get crisp, 5-7 minutes.
Lay out all the toppings. Have each family member top their pizza with their preferred toppings.
Return to the oven until the cheese is melted, about 15 minutes. Cut each pizza into slices.
Kids In the Kitchen!
This recipe works with a huge variety of toppings, so have your family’s favorite pizza toppings on hand. To make things easier on yourself, you can even buy prepared pesto and sauce. Have the kids top their own pizzas, sprinkling cheese and veggies on top.