Thursday, March 29, 2012

When the moon hits your eye...

I like trying out different mixes and whatnot for gluten free baked goods, so a while back I bought some Bob's Red Mill GF Pizza Dough mix. I made up the dough, separated it into individual sized pizza balls and froze them for late use. This recipe came from one of those dough balls. Keep in mind that like most of my recipes, the amount of most of the ingredients is up to your tastebuds and preference

  • 1 pizza crust (baked or unbaked)
  • 1/4 - 1/2c pizza sauce
  • 1-2c shredded mozzarella cheese
  • Hormel Turkey pepperoni (15-20 slices)
  • 1T olive oil
  • 1-2T parmesean cheese
If you're using an unbaked crust, follow that crust's baking instructions to firm it up some before adding toppings or you will end up with mushy pizza. Once it is par-baked, brush it with olive oil to add flavor and help it crisp. 

Spoon sauce onto the crust. Sprinkle the sauce with parmesean cheese to help the mozzarella stick once it melts (I learned that on a field trip to a pizzeria in 1st grade!)  

Add half your mozzarella. While you can always use shredded mozzarella from a bag for the sake of time and convenience (and I have on many occasions), nothing beats the fresh, moist flavor of cheese you shredded only minutes before baking. 

Add your pepperoni

Add the rest of your mozzarella

Bake according to crust instructions until the cheese is golden

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