Zucchini Pizza with a Crunchy Garlic Crust

For this summery, vegetarian pizza, we keep our pizza toppings light, yet flavorful.

Spiralized zucchini is sprinkled all over the pizza in a big, pretty tangle, then topped with some sliced onions and olives.

Then after the pizza is baked, it gets a drizzle of balsamic glaze and a handful of basil leaves.

The combination of cooked vegetables, tangy balsamic and bright basil is irresistible.

Even better, the pizza gets some serious pizza with a crunchy crust of Garlic Gold Parmesan Nuggets!

The secret?

We parbake the pizza, brush the crust with an egg wash, then sprinkle the nuggets on in the last few minutes of baking.

It’s just long enough for the crust to get perfectly golden brown, and the parmesan nuggets add a wonderful crunch. Use this trick for any pizza you’re making to take it to another level!

Ingredients

1. 1 (1-pound) bag store-bought pizza dough
2. 1 cup pizza sauce
3. 2 cups shredded mozzarella cheese
4. 1/2 teaspoon red pepper flakes (optional)
5. 1 large zucchini, spiralized
6. 1 small red onion, sliced thinly
7. 1 egg
8. 1 tablespoon water
9. 1/4 cup Garlic Gold Parmesan Nuggets
10. 1 cup basil leaves
11. 2 tablespoons balsamic glaze (or a very good aged balsamic vinegar)

Instructions

1. Parbake the pizza: Preheat the oven to 425ºF. Roll out your pizza dough into a 12-inch round and place it on a baking sheet or pizza pan. Top the dough with pizza sauce, mozzarella cheese, red pepper flakes, spiralized zucchini, red onion, and olives. Bake for 10 minutes — the crust will be risen but not yet browned. Remove the pizza from the oven.
2. Brush the crust with an egg wash: Whisk together one egg with one tablespoon of water. Brush the egg mixture onto the crust of the pizza.
3. Add the crunchy garlic crust: Generously sprinkle Garlic Gold Parmesan Nuggets all over the pizza crust. Return the pizza to the oven and bake for 5 more minutes, just until the cheese is bubbly and the garlic crust is golden brown.

Notes

1. Serve your pizza while it’s nice and hot! We like ours with a final drizzle of balsamic glaze and a sprinkle of whole basil leaves.

Seafood Pasta Primavera

Pasta Primavera means “Spring Pasta” in Italian, and we’re celebrating the arrival of the season with this delicious dinner! Al dente pasta is tossed with sautéed seafood, broccoli and bell peppers for an easy weeknight meal.

It’s so, so convenient to keep a bag of frozen seafood on hand for dinners like this one.

If you can’t find a blend of scallops, calamari, and shrimp, you can just substitute a pound of any seafood you like!

Diced chicken breast would also be great.

Enjoy this dinner with white wine, and be sure to bring a shaker of Garlic Gold Parmesan Nuggets to the table in case anybody wants more of this delicious, crunchy topping.

Ingredients

1. 2 quarts water
2. 1 teaspoon sea salt
3. 8 ounces rigatoni pasta
4. 1/4 cup Garlic Gold Oil, divided
5. 1 (16-ounce) package frozen seafood blend
6. 1 medium yellow onion, diced
7. 1 head (12 ounces) broccoli, cut into bite-size florets
8. 2 red bell peppers, cut into thin strips
9. 2 tablespoons fresh lemon juice
10. 2 tablespoons Garlic Gold Italian Herb Nuggets
11. 2 tablespoons Garlic Gold Parmesan Nuggets

Instructions

1. Boil the pasta: In a large pot, bring the water to a boil over high heat. When the water comes to a rolling boil, add the sea salt and pasta to the pot. Bring back up to a boil and cook until the pasta is al dente (read the package instructions to determine proper cooking time). Drain and set aside.
2. Sauté the seafood: In a large (12-inch) skillet, heat two tablespoons of the Garlic Gold Oil over medium-high heat. Add the seafood blend to the skillet and sauté until the shrimp are pink and the scallops and calamari are opaque and cooked through, about five minutes. Transfer to a large serving bowl and set aside.
3. Cook the vegetables: Return the skillet to the heat and add the remaining two tablespoons Garlic Gold Oil. Add the onion to the skillet and sauté until softened and translucent, about five minutes. Add the broccoli and red bell pepper, stiring to coat with the onions and oil. Drizzle the lemon juice evenly over the vegetables in the skillet, then cover the pan and let cook, covered, for five minutes.
4. Toss everything together: Transfer the cooked vegetables to the large bowl with the seafood, then add in the cooked, drained pasta and Garlic Gold Italian Herb and Parmesan Nuggets. Use a pasta serving fork to toss everything together until the nuggets are evenly coating all of the pasta, vegetables, and seafood.

ENJOY