Vedgee Recipes

Vedgee Tuscan Pizza

Peppery arugula, sweet sundried tomato and salty prosciutto baked on a San Marzano Tomato and Garlic Vedgee wrap. Great for an easy dinner or appetizer!

Serves: 4

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes


  • 4 San Marzano Tomato and Garlic Vedgee wraps
  • 1 cup grated Parmesan cheese
  • 1 cup shaved Parmesan cheese
  • 1 cup sun dried tomatoes, drained and julienne
  • 12 pound prosciutto, thin sliced
  • 5 ounces baby arugula, cleaned and coarse stems removed
  • 4 tablespoons truffle oil
  • Sea salt to taste


Place a pizza stone or upside down baking sheet in the middle of your oven and preheat to 400°F.

Sprinkle 1⁄4 cup each of the grated Parmesan cheese and sun dried tomato on each wrap. Bake 1 or 2 at a time, depending on the size of your oven and stone, for approximately 8 minutes or until the cheese is melted and the wrap is crisp.

In a bowl combine arugula, truffle oil and sea salt, toss to coat.

Top cooked Vedgee wraps with prosciutto, arugula and shaved Parmesan, cut into 6 pieces and serve immediately.