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Pizza Toppings

This pizza is very easy to make, even though it takes some time, considering rising and cooking time. Actually, while that is occurring, you can make the kale pesto sauce and get all of the other ingredients cut up and ready to go, so when the focaccia bread comes out of the oven the first time, the time has flown by and you can create your pizzas in no time. I urge you to give this delicious gluten free vegetarian meal a go and let me know how it turns out!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 people
Calories 271 kcal

Ingredients
  

  • Kale Pesto
  • 1 can Artichoke Hearts drained and chopped
  • 4 - 8 Baby Bello Mushrooms wiped clean and sliced
  • 2 Hand-fulls Fresh Spinach
  • 6 - 10 Cherry Tomatoes washed and cut into half
  • Sliced Red Onion
  • Fresh Cracked Pepper
  • Dried Basil
  • Dried Oregano
  • Fresh Mozzarella
  • Fresh Parmesan

Instructions
 

  • Divide and spread the kale pesto equally between the two focaccia bread pizzas.
  • Equally divide the artichoke hearts, baby bello mushrooms, fresh spinach,  cherry tomatoes and sliced onions between the two pizzas.
  • Sprinkle your desired amount of fresh cracked pepper, basil and oregano. Top with fresh mozzarella and place into preheated oven for 10 - 15 minutes.
  • Top with fresh grated parmesan, cut, serve, and ENJOY!

Nutrition

Calories: 271kcalCarbohydrates: 50gProtein: 24gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 126mgPotassium: 4273mgFiber: 15gSugar: 32gVitamin A: 1518IUVitamin C: 63mgCalcium: 62mgIron: 5mg
Keyword gluten free pizza
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