As you might remember, I have shared a couple recipes using Trader Joe's veggie crust pizzas, and while I especially loved the Butternut Squash Pizza Crust, I think I have found a new favorite. The Broccoli & Kale crust is creamy, unique, and flavorful, when paired with these toppings and despite all the burrata, you don't have to feel guilty eating it. Pretty much all the ingredients are green, meaning it must be healthy, right? I have dreamed about this pizza too many nights this week! You need to try it ASAP.
What's on your grocery list?
- Zucchini Spirals ($2.69)
- Broccoli & Kale Pizza Crust ($4.29)
- Burrata ($4.99)
- Vegan Kale, Cashew, and Basil Pesto ($3.79)
- Sun-dried Tomatoes ($1.99)
- 1-2 packets of Pitted Salted Manzanilla Olives or Kalamata olives ($0.99)
- Garlic ($1.39/bag)
- Olive oil or Garlic Olive Oil ($3.99)
- Salt ($1.99)
- Pepper ($1.99)
Servings: 2-3 (Depending on how much you eat)
Prep Time: no prep time
Cook Time: 35 Minutes
Ingredients:
- 1 bag zucchini spirals
- 1 Broccoli & Kale Pizza Crust
- 1 container burrata
- 1/2 container Vegan Kale, Cashew, and Basil Pesto
- A few handfuls of sun-dried tomatoes
- 1-2 packets of Pitted Salted Manzanilla Olives or kalamata olives
- 3-4 cloves garlic
- Garlic or regular olive oil
- Salt
- Pepper
Instructions:
Preheat oven to 450 degrees Fahrenheit. Once oven reaches 450, pull crust out from freezer and remove all packaging. Add crust to a baking sheet, top side down, and bake for 12 minutes. After 12 minutes, flip crust, and bake on the other side for another 12 minutes. Once crust has cooked for 24 minutes in total, turn oven to broil and leave crust in until edges are crispy (about 3-5 minutes).
While crust is broiling, use a large spoon to remove the two large balls of burrata from their container. Then once crust has finished "crisping", use a spoon to generously spread a layer of pesto across the top. You can either slice the Burrata, or use your fingers to break it apart over the pizza. I do it with my hands so that I don't loose any of the creaminess of the center on a cutting board. Then, evenly spread Burrata across the top of the pizza, turn broiler off and oven down to 400 degrees.
Heat olive oil in a large skillet, along with 3-4 cloves of minced garlic. After about a minute, add spiralized zucchini to the pan. Don't dump the zucchini, instead add it in handfuls in order to avoid watery veggies. Season with salt and pepper. Slice olives in half and add to the skillet along with sun-dried tomatoes.
Put crust, topped with pesto and burrata, back into the oven, and cook for about 2 minutes but not longer as this step is simply to warm up the pizza. Top pizza with veggie mixture, then cook for another couple minutes, keeping watch on it.
Remove pizza from oven, and drizzle pesto across the top. Cut, serve, and enjoy!
XX Delaney
