Pesto Aioli Vegetable Flatbread Keto Pesto Pizza

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Pesto Aioli Vegetable Flatbread Keto Pesto Pizza

Pesto Aioli Vegetable Flatbread 1 zucchini, sliced 4 medium mushrooms, trimmed and sliced 1 small red bell pepper, quartered and seeded 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes, halved 2 tablespoons olive oil 4 mini naan flatbreads ½ cup of D&Co. Kitchen Pesto Aioli Garnishing Squeeze 1/2 cup feta cheese Fresh basil, torn Preheat oven to 350 F. In a large bowl, toss together the zucchini, mushrooms, bell pepper, onion, tomatoes and olive oil. Place the 4 flatbreads on a baking sheet lined with parchment paper. Spread about 3 tablespoons of D&Co. Kitchen Pesto Aioli sauce on top of each naan Flatbread. Add grilled vegetables and top with feta cheese. Bake until vegetables are tender, and crust is golden brown. Keto Pesto Pizza 2 Flatbread ¼ cup shredded cheddar cheese blend ¼ cup shredded mozzarella Chopped sausage balls D&Co. Kitchen Pesto Aioli Garnishing Squeeze Chopped banana peppers Marinara Sauce 25 oz. jar Take one flatbread and place it on a wire rack over a cookie sheet. Add the 1/4 cup shredded cheddar cheese and bake in the oven for 3 to 5 minutes, just until cheese melts. Lay the second flatbread on top of the melted cheese. Start adding your desired toppings on top. Add marinara sauce after the toppings as this helps keep the flatbread crispy. Place pizza back in oven for about 5 minutes or until mozzarella cheese is melted and the flatbread gets crispier. Finally, drizzle D&Co. Kitchen Pesto Aioli Squeeze on top. Tomato, Mozzarella, Pesto Stuffed Chicken Breast 4 chicken breasts 1 bottle D&Co. Kitchen Pesto Aioli Garnishing Squeeze 2 tomatoes 2 balls of mozzarella Olive oil Cut open the chicken breasts butterfly style. Coat with olive oil and drizzle a generous amount of D&Co. Kitchen Pesto Aioli Squeeze inside. Place sliced tomatoes and sliced mozzarella along one side of the butterflied chicken breast. Fold other half of chicken on top. Use toothpicks to close the halves together and place on grill at 375 or 400 F. Can also be cooked in the oven. Pesto Pasta Salad ½ pound farfalle or other fun pasta shapes 1 pint, cherry tomatoes, halved 1 bunch scallions, chopped 1/3 cup Kalamata olives, sliced ½ can hearts of palm, sliced into ¼” rounds 1/3 cup Parmesan cheese, shredded ½ lemon squeezed for juice Cracked black pepper/sea salt Basil leaves Grilled or rotisserie chicken, optional D&Co. Kitchen Pesto Aioli Garnishing Squeeze Prepare pasta, saving a ¼ cup of the pasta water. Let pasta cool 5 minutes. Combine pasta, pasta water, tomatoes, scallions, Kalamata olives, hearts of palm, Parmesan cheese, lemon juice and cracked pepper/salt to taste. Mix well. Then add D&CO. Kitchen Pesto Aioli Garnishing Squeeze and mix again. Add grilled or rotisserie chicken, if desired. Top with chiffonade of fresh basil leaves and serve warm on baby greens or refrigerate and take on a picnic. Pesto Asparagus Recipe 1 bunch of asparagus Olive oil D&Co. Kitchen Pesto Aioli Garnishing Squeeze Preheat oven to 425 F. After rinsing the asparagus, place it on a baking sheet. Drizzle and rub in olive oil. Cook for 15 minutes. Once cooled, drizzle in D&Co. Kitchen Pesto Aioli Garnishing Squeeze. .

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