100% tasty. Without all the fuss.
Take it easy with these delicious plant-based recipes.
Summer Pizza with Grilled Vegetables
With garden fresh vegetables, this is a slice of summer you’ll want to hold on to all year long. Melted Nurishh Mozzarella Style Shreds covering an array of eggplant, zucchini and red peppers, this is definitely not your typical pizza it’s so, so much better. Go ahead, have yourself a slice or three.
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Serves
3
Prep Time
20 Minutes
Cook Time
25 Minutes
how to make
- Preheat oven to 425°F
- Mix eggplant, zucchini and red peppers with olive oil, oregano and garlic powder
- Season with salt and pepper
- Spread vegetables onto a non-stick baking sheet
- Roll pizza dough out on a pizza pan or stone
- Spread tomato sauce evenly on dough, leaving about 1/4” crust
- Add the grilled vegetables, the Nurishh Mozzarella Style Shreds and sliced olives
- Bake for 15 minutes
finishing touches
- Garnish with fresh basil leaves on top of pizza
- Slice pizza
- Serve and enjoy
what you need
- 1/2 eggplant, sliced
- 1/2 zucchini, sliced
- 1 small red pepper, strips
- 2 tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 1 pizza dough
- 3 tbsp. tomato sauce
- 1/2 cup Nurishh Mozzarella Style Shreds
- 4 green olives, sliced
- 3 springs fresh basil
