Ingredients:
- 1 12″ Venice Bakery Gluten Free Pizza Crust
- ¼ cup pesto
- ¼ cup shredded mozzarella cheese
- ¼ tomato, chopped
- 6 asparagus stalks, roasted
- ½ zucchini, roasted and julienned
- ¼ eggplant, roasted and julienned
- ¼ cup sliced black olives
- ¼ cup red onion, diced
- Salt and pepper to taste
Directions:
- Preheat oven to 425 °F.
- Julienne asparagus, zucchini and eggplant. Place on baking sheet, drizzle with olive oil and add salt and pepper to taste.
- Roast asparagus, zucchini and eggplant in oven for 15 minutes. Remove when done.
- Chop tomatoes and dice the red onions.
- Evenly spread pesto on pizza crust.
- Top with shredded mozzarella cheese.
- Evenly place tomatoes, roasted asparagus, roasted zucchini, roasted eggplant, black olives and red onion on pizza.
- Bake pizza in oven for 9-11 minutes or until crust is golden brown.
- Let rest for 1 minute, cut, serve and enjoy.