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Give Mom a colorful bouquet, make it edible

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

VEGETABLE BOUQUET PIZZA

PG tested

1 bunch asparagus

Olive oil, divided

Salt and pepper, divided

1 pint multicolored cherry tomatoes

 

2 cloves garlic, finely chopped

3 medium kale leaves

1 can (13.8 ounces) Pillsbury whole-grain pizza crust

3/4 cup pesto

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