Arugula & Veg Pizza w/ Balsamic Vin
  • 112-16 inch pizza crustyou can make your own recipe, or buy a frozen one at the store – just bake the loaded pizza according to crust instructions
  • 1/2 cup The Redheads Outstanding Balsamic Vinaigrette1/4 cup for the base and 1/4 cup for drizzling over top
  • 1/2cup Parmesan cheese1/4 cup for base and 1/4 cup for finishing touches
  • 1/4cup sliced roasted garlic
  • 1/2cup sliced, rehydrated sundried tomatoes
  • 1/2 cup sliced, roasted red peppersroast your own or buy a jar
  • 1/3-1/2cup goat cheese
  • 1/3pound organic arugulalocal if in season!
  1. Pour 1/4 cup TR Balsamic Vinaigrette over your crust and use a spoon to evenly distribute.
  2. Top crust and BV with roasted garlic, roasted red peppers, sundried tomatoes, goat cheese, 1/4 cup of the Parmesan cheese.
  3. Top veggies and cheese with 2/3 of the arugula and most of the remaining Parmesan (leaving just a touch for garnish). Bake according to crust instructions or until the crust is golden brown and toppings are hot.
  4. Once the crust is done and toppings are hot, remove from oven and top with remaining arugula, Parmesan cheese, and 1/4 cup of TR Balsamic Vinaigrette drizzled over top. Cut in slices, serve, and enjoy!
Recipe Notes

The Redheads Outstanding Balsamic Vinaigrette 6 pack or 1 bottle

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