Margherita Pizza with Roasted Garden Vegetables

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
24

Frozen pizza is dressed up with tender roasted vegetables for an easy to prepare treat.

Ingredients

1 1/2 lb. yellow or green zucchini, sliced in paper-thin coins
2 1/4 lb. Roma, plum, or cherry tomatoes, diced
3/4 lb. eggplant, diced (optional)
Olive oil, as needed
Salt and pepper to taste
24 8-in. Freschetta Margherita Pizzas
3/4 lb. scallions, white & green parts, sliced
1 1/2 lb. arugula, stems removed, diced
1 1/2 lb. Parmigiano Reggiano, shredded
Vinegar, as needed

Steps

To assemble each pizza:

1. In a bowl, toss 1 oz. zucchini, 11/2 oz. tomatoes, 1/2 oz. eggplant with olive oil, salt, and pepper.

2. Top 8-in. pizza with vegetables, arranging decoratively.

3. Bake according to package instructions, adding 2 min. to baking time.

4. While pizza bakes, combine 1/2 oz. scallions and 1 oz. arugula in bowl. Toss with equal parts oil and vinegar to coat.

5. When pizza is removed from oven, top with salad mixture. Sprinkle with 1 oz. cheese.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources