His and Hers Pizzas

Isabel S.
May 25, 2017
2 min read

Pizza night is always a favorite in any household. I'm so glad that I decided to go gluten free because now I can enjoy pizza. When I would eat gluten filled pizza I felt like my stomach was going to explode. One slice and I was full and miserable. I still haven't come up with a great GF pizza crust recipe, so I used Trader Joe's GF crust for these pizzas. I will say, the crust wasn't exactly what I was hoping for, so if anyone has a great GF crust recipe or a good pre-made option, let me know! The reason I'm posting this isn't because of the crust. It's because of the toppings. They are perfect! You can absolutely put these toppings on a regular pizza crust if you aren't GF. Gluten free or not, these two pizzas are some of the best I've ever had. Grilled veggies will be the only way I top my pizza from now on! My husband is a classic pizza kind of guy so I made the pepperoni for him and the pesto for me. We both ate and loved both of them though! Make pesto how you usually do or see my Pesto recipe (I switched it up by using more oil, only pine nuts and no kale for this pesto)!

Ingredients

Pizza crusts of your choice

Pesto base

Grilled zucchini

Grilled asparagus

Tomato slices

Whole mozzarella- sliced

Homemade pesto

Arugula

Pinenuts

Capers

Olive oil

Tomato base

Pepperoni

Grilled green pepper

Tomato

Mushroom

White onion

Shredded mozzarella

Pizza sauce

Directions

Cut zucchini into strips and drizzle with olive oil, salt, lemon pepper, garlic powder, and a little cayenne.

Heat grill as you usually would and grill zucchini, asparagus, and green pepper until soft.

Tip- Keep the pepper whole and turn as it softens/browns slightly

Spread pesto on one crust and tomato sauce on the other.

Load up tomato base with shredded mozzarella and arrange mozzarella slices on the pesto base.

Top pesto base with zucchini cut into small pieces, tomato slices, and cut asparagus

Top tomato base with pepperoni, tomato slices, sliced green pepper, sliced mushrooms, onion and sprinkle with a little more shredded mozzarella.

Follow cooking directions on premade pizza crust or how you would usually cook pizza.

Tip- I put my defrosted crust with toppings in a 450F oven for about 20 mins. It might be better to bake the crust a little first, but every crust is going to be different.

Once cooked, top pesto base with fresh arugula, pine nuts, and capers and sprinkle a little more cheese on the tomato base pizza.

Let cool about 3-5 minutes before cutting.

Enjoy!