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Pizza is a lifesaver on those weeknights when the day has been nonstop and the last thing I want is to be stuck in the kitchen for an hour. We all have those days and we all need the occasional break. Not to mention, spending that time with my kids is so much more important than spending it over a stove.
In fact, nothing beats throwing a Freschetta Naturally Rising 4-Cheese Pizza in the oven for a relaxing evening. And there’s never any squabbles over what we’re having for dinner, either. Available in the freezer section at Walmart in a number of delicious pizza varieties, Freschetta is undeniably the better choice in frozen pizza. It’s freshness you can taste!
Along with a Freschetta Naturally Rising 4-Cheese Pizza, we also grabbed a Freschetta Naturally Rising Canadian Bacon and Pineapple for our next pizza night.
With a perfect blend of 3 grains that are kneaded and rolled for dough that rises naturally, sauce made with 4 vine-ripened tomatoes, and 100% real provolone and mozzarella cheese, it’s definitely the ingredients that set this pizza apart from other frozen pizza brands.
While I’m taking a break and trying to get out of the kitchen and back to my family as quickly as I can, I also want to make sure that my kids get a balanced meal. We do that with an easy side like this yummy Roasted Asparagus Salad.
This salad goes so well with pizza. I have to admit, asparagus is the one vegetable I can get everyone in my house to eat, so I try to do as much with it as I can. More than a Roasted Asparagus Salad, though, it also contains cherry tomatoes and crumbled feta over a bed of romaine with a homemade honey mustard dressing.
Our Roasted Asparagus Salad may sound like we’re making way more of an effort than we really are. In fact, all you need to do is snap, trim, and cut the asparagus in thirds before tossing on a baking sheet with a light coating of olive oil as well as salt and pepper. Then, place the asparagus in the oven with the pizza for the last 5-10 minutes, or until tender and just slightly toasty.
Layer the rest of the ingredients.
For the honey mustard dressing, it’s easiest to shake together the ingredients in a mason jar with a tightly closed lid. Be sure to taste test and alter the amounts of the ingredients if needed until it’s just right. I like my honey mustard dressing slightly sweeter, so I added about another tablespoon of honey.
Then drizzle on the desired amount once the salad is assembled.
Everything will be ready at the same time with minimal effort and maximum taste. Your weeknight just got a little simpler!
The chaos halts once food is on the table, and it’s amazing what a delicious, easy meal can do to bring a family back together. We talk about our day, we laugh, and we appreciate the time spent with one another. And thanks to Freschetta, mom finally gets to relax a bit, too.
- 1 lb asparagus, trimmed and cut into thirds
- 1 pint cherry tomatoes
- 2 tbsp Feta
- 8 cups Romaine leaves
- ½ cup Dijon mustard
- 3 tbsp honey
- ¼ cup olive oil + 1 tbsp for roasting
- 1 tsp lemon juice
- salt and pepper to taste
- Preheat oven to 400.
- Trim ends from asparagus and cut the rest into thirds. Lay on a baking sheet and coat with 1 tbsp olive oil. Salt and pepper to taste. Bake for 5-10 minutes, or until tender and just starting to crisp. Let cool.
- Mix together dijon, honey, ¼ cup olive oil, lemon juice, along with a pinch of salt and pepper in a mason jar with a lid that can tightly closed. Shake together until well combined.
- Layer romaine leaves, cherry tomatoes, and feta. Top with roasted asparagus. Drizzle on desired amount of honey mustard dressing.
How do you make busy weeknights easier?