This post is sponsored by Freschetta pizza. A couple weeks ago Ben and I took the boys out for pizza on a Friday night, versus making it home like we usually do. Big mistake! Usually I’m fine hanging out if we’re eating at a restaurant with no GF options, like the one we were at, but pizza? PIZZA?! The cheese, the toppings…did I mention the cheese? The scent wafting from Lincoln’s pizza was enough to make a grown man cry. The craving created at the restaurant wasn’t satisfied until I made us a toppings bar for the following Friday’s pizza night. Fresh vegetables and fun toppings sprinkled over Freschetta® Gluten-Free Pizzas, who this post is sponsored by, was equal parts fun, easy and all-inclusive. The best part? Mini Fruit Pizzas for dessert, of course!
This is the third time I’ve partnered with Freschetta to share their gluten-free pizzas, which are certified by the Celiac Support Association, plus a fun recipe pairing. Check out my Summer Salad with Poppyseed Dressing, and No-Bake Crispy Chocolate Peanut Butter Bars for more tasty ideas. The pizzas come in two flavors and sizes – 4 Cheese Medley and Signature Pepperoni, in individual and family size – and are so. dang. good. When I pause to think of gluten-free foods I’ve tried that truly don’t taste like it – these crispy, cheesy pizzas are absolutely included. Here’s a store locator for you – I can usually find both sizes and flavors at HyVee.
As I mentioned in my Living With Celiac Disease post, navigating social situations while having to eat gluten-free can be draining. A pizza topping bar is great because you can make whatever kind of pizza base you need – gluten-free for Ben and me, and dairy-free for Lincoln who has a dairy allergy – and all come together customizing your za-zas (which I can’t help calling pizza even though it’s a term Lincoln has forbid me from using,) by adding fresh toppings before baking.
For our pizza toppings bar, we assembled fresh vegetables including red and green peppers, mushrooms, sliced black olives, chopped figs, and fresh arugula.
Then we got to work. For my first gluten-free pizza I decided to make a very veggie pizza using a Freschetta® 4 Cheese Medley Pizza.
I layered on peppers and mushrooms, plus sliced black olives, then popped it into the oven for 14 minutes.
HELLO!
I also made a “Fig and Pig” pizza using a Freschetta® Signature Pepperoni Pizza. To the pizza I added chopped dried figs then, after baking, I layered on thin slices of prosciutto.
Sooo good! I loved the sweet/salty contrast, and seriously you would never know this was a frozen pizza.
Not only could the three of us come together over adding toppings to our respective pizzas, but we all enjoyed making dessert together afterwards – Mini Fruit Pizzas. Aren’t these the cutest? They come together in less than a minute too, which is great because immediately following pizza on Friday night is family movie time, which Lincoln is adamant about starting ASAPAP (as soon as possible after pizza.)
Somehow he managed to set aside a few minutes to make a Mini Fruit Pizza though.
Again these could not be easier. I set out a toppings bar including strawberries, blueberries, kiwi, and blackberries, and store-bought gluten-free sugar cookies.
We all snagged a cookie then slathered the top with whipped topping (I used dairy-free Cocowhip though Pillsbury vanilla frosting is great too!) then topped with the fresh fruit and berries. We absolutely loved how sweet yet fresh they were. The perfect ending to a perfect, all-inclusive pizza night!
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