Gluten-Free ‘Black & White’ Pizza

February 24, 2016

Gluten-Free ‘Black & White’ Pizza

Ingredients:

4 Whole MyBread Pita
16 oz San Marzano Tomato Puree
1 Tablespoon Salt
1 Tablespoon Black Garlic + 2 Tablespoon Chopped Black Garlic (approximately 3-4 Whole Cloves for each Tablespoon)
2 Cup Shredded Mozzarella
¼ Cup Goats Cheese (Chevre)
¼ Cup Finely Chopped Chives

Directions:

Preheat oven to 450 Degrees F Convection. Blend the tomato, salt, and 1 Tablespoon black garlic into a smooth puree. Top the whole Pitas evenly with the black garlic sauce, using about 4oz per pizza base. Next scatter the chopped additional 2 Tablespoons of black garlic evenly atop the sauce. Cover each pizza with about ½ Cup of Mozzarella. Before placing in oven, ‘dot’ each pizza with the goat’s cheese.

Bake the pizzas on parchment lined baking sheets for approximately 10 minutes, or until the cheese is bubbly and golden brown. Garnish with freshly chopped chives and enjoy while hot.

Serves 4


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Fruit Parfait with Sweet Gluten-Free Pita Crisps

April 28, 2017

 

Fruit Parfait with Sweet Pita Crisps

Ingredients:

Sweet Pita Crisps:

2 pieces of MyBread GF Pita Bread, torn into bite size pieces
3 TB unsalted Butter
½ c sugar
1 tsp ground ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp kosher salt

Parfait:

1 c Greek yogurt
4 strawberries, sliced
1 mango, peeled and sliced
2 tablespoons strawberry jam
2 mint leaves (optional) torn into pieces

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Procedure: To make the bread crumbs: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a non stick liner. Cut or tear the pita into bit size pieces, place in a bowl and set aside. Melt the butter in a skillet over medium heat and cook until it begins brown. Remove the pan from heat, add the pita and sugar, and stir to combine. Sprinkle the spices and salt over the top and gently stir. Transfer the pita mixture to the prepared baking sheet and bake until the sugar&butter coating caramelizes, about 20-30min. Remove from the oven and let cool.

To build the parfait: In a small glass, line the bottom with half of the jam. Layer a couple pieces of strawberry and mango on top. Layer a couple of the spiced brown butter pita crisps. Then top with half the yogurt. Repeat this process once more, and then garnish with any remaining strawberries, mango, crisps, and garnish mint. Store covered in the refrigerator for 1 day, or eat immediately!

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