Summer Veggie Pesto Pizza
1 Maison Cousin TM Calabrese Bun
2 tbsp. basil pesto
½ cup burratta or fresh mozzarella cheese, torn into chunks
6 asparagus spears
1 tbsp. fresh oregano
1 tbsp. shaved Parmesan cheese
2 green onions, finely chopped
Olive oil for drizzle
1. Pre-heat oven to 400°F. Line a baking tray with parchment paper. Place bun open faced onto paper.
2. Using a vegetable peeler, gently slice zucchini and asparagus spears into ribbons.
3. Spread pesto onto bun halves. Follow with an evenly distribution of cheese and vegetable ribbons. Bake for 5-8 minutes until cheese is soft.
4. Garnish with oregano leaves, shaved parmesan and green onions. Drizzle with olive oil and serve warm.