Vegan Roasted Veggie Pizza with Garden Salad
Pesto Base with Violife Vegan Mozzarella, Roasted Leeks, Roasted Potatoes, Shiitake Mushrooms, Roasted Garlic, Asparagus, Pickled Red Onion, topped with fresh Arugula
Allergens: Coconut, Wheat
Heating Instructions: Place pizza directly on rack. Bake at 450F until heated through and crust starts to brown. Serve salad on side.
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