with red pepper and cucumber salad
Active: 20 min | Total:
It turns out folks love pizzas whether it's on a floury crust or on a mushrooms (clearly melted cheese has something to do with it). These veggie-based pizzas are a great way to use up some leftover pesto. And just like when we featured it first, our paleo option has you taking last night's pesto into an omelet.
Smarts: Make more of these for freezing. After cooking, let them cool and then place onto a sheet pan and freeze for ~3 hours. Then package them up individually in bags or foil.
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Portobello Pesto Pizzas:
Red Pepper and Cucumber Salad with French Vinaigrette:
This meal has 42 reviews