Cauliflower Pizza with Heritage Marinara Vero Gusto® Sauce
2 portionsWhat you will need
½ Vero Gusto® Heritage Marinara
1 (8") Pre-made Cauliflower crust
2 cups Kale
2 Tbsp Olive Oil
¼ cup crumbled Goat Cheese
½ cup Fontina Cheese
1 Zucchini
1/2 cup fresh Basil Leaves
Salt to taste
Black pepper to taste
Red pepper flakes to taste
(Nutritional facts 255 calories, 20.66 g fat, 3.58 g carbohydrates, 14.65 g protein, 56 mg cholesterol, 2210 mg sodium)How to cook
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2
Gather and portion all ingredients.
3
Set oven to 400°F
4
Chop the zucchini into about 1/2 inch cubes.
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Pull the kale off of the stem by pulling it through your hand.
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Chop the kale into thin strips.
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Grate the fontina cheese.
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Spoon the Vero Gusto Heritage Marinara® on top of the cauliflower crust and use the back of the spoon to spread it around leaving about a half inch of crust along the edge.
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Top the crust with the chopped kale.
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Drizzle the top of the kale with half of the olive oil.
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Season the kale with salt, pepper, and red pepper flakes.
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Top the kale with the grated fontina and crumbled goat cheese.
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Arrange the cubed zucchini on top of the pizza.
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Drizzle the top of the pizza with the other half of the olive oil.
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Sprinkle a pinch of salt over the zucchini.
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Bake for 10-12 minutes at 400°F or until the crust is golden and the cheese has melted.
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Top the pizza with fresh basil and more red pepper flakes if you'd like.
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