Garlic Gold Organic Nuggets, Parmesan, 2.2 Ounce (Pack of 6) 1 (1-pound) bag store-bought pizza dough 1 cup pizza sauce 2 cups shredded mozzarella cheese 1/2 teaspoon red pepper flakes (optional) 1 large zucchini, spiralized 1 small red onion, sliced thinly 1 egg 1 tablespoon water 1/4 cup Garlic Gold Parmesan Nuggets 1 cup basil leaves 2 tablespoons balsamic glaze (or a very good aged balsamic vinegar) Parbake the pizza: Preheat the oven to 425F. Roll out your pizza dough  into a 12-inch round and place it on a baking sheet or pizza pan. Top  the dough with pizza sauce, mozzarella cheese, red pepper flakes, spiralized zucchini, red onion, and olives. Bake for 10 minutes  the crust will be risen but not yet browned. Remove the pizza from the oven. Brush the crust with an egg wash: Whisk together one egg with one tablespoon of water. Brush the egg mixture onto the crust of the pizza. Add the crunchy garlic crust: Generously sprinkle Garlic Gold Parmesan Nuggets all over the pizza crust. Return the pizza to the oven and bake for 5 more minutes, just until the cheese is bubbly and the garlic  crust is golden brown. Serve your pizza while its nice and hot! We like ours with a final drizzle of balsamic glaze and a sprinkle of whole basil leaves. 2 quarts water 1 teaspoon sea salt 8 ounces rigatoni pasta 1/4 cup Garlic Gold Oil, divided 1 (16-ounce) package frozen seafood blend 1 medium yellow onion, diced 1 head (12 ounces) broccoli, cut into bite-size florets 2 red bell peppers, cut into thin strips 2 tablespoons fresh lemon juice 2 tablespoons Garlic Gold Italian Herb Nuggets 2 tablespoons Garlic Gold Parmesan Nuggets Boil  the pasta: In a large pot, bring the water to a boil over high heat.  When the water comes to a rolling boil, add the sea salt and pasta to  the pot. Bring back up to a boil and cook until the pasta is al dente  (read the package instructions to determine proper cooking time). Drain  and set aside. Saut the seafood: In a large (12-inch) skillet, heat two tablespoons of the  Garlic Gold Oil  over medium-high heat. Add the seafood blend to the skillet and saut  until the shrimp are pink and the scallops and calamari are opaque and  cooked through, about five minutes. Transfer to a large serving bowl and  set aside. Cook the vegetables: Return the skillet to the heat and add the remaining two tablespoons Garlic Gold Oil. Add the onion to the skillet and saut until softened and translucent,  about five minutes. Add the broccoli and red bell pepper, stiring to coat with the onions and oil. Drizzle the lemon juice evenly over the  vegetables in the skillet, then cover the pan and let cook, covered, for  five minutes. Toss  everything together: Transfer the cooked vegetables to the large bowl  with the seafood, then add in the cooked, drained pasta and Garlic Gold Italian Herb and Parmesan Nuggets. Use a pasta serving fork to toss everything together until the nuggets  are evenly coating all of the pasta, vegetables, and seafood.