Arugula and Grilled Veggie Pizza

Arugula and Grilled Veggie Pizza

Ingredients:

10" pre-made gluten-free pizza crust (I used the Gluten Free Bistro) 
Fresh Arugula and/or spinach  
Mushrooms, sliced 
Yellow peppers, sliced
Fresh tomato, sliced
Whole milk mozzarella cheese
Olive oil
Sundried tomatoes
Kalamata olives
2 Garlic cloves, minced
salt and pepper, to taste

Toss mushrooms and peppers in olive oil, season with garlic, salt and pepper. Sautée or grill for about 5 min over medium heat. Remove and set aside. 

Top pizza crust with a thin layer of olive oil, salt and pepper and mozzeralla cheese. Next,  layer on remaining toppings- arugula, both tomatoes, grilled veggies, olives etc. place directly on grill (set at low-medium) for about 12 minutes or until pizza crust is crispy and cheese is melting and bubbly.
(or bake in  400 degree oven for 12ish minutes, directly on rack) 

I don't have any measurements of ingredients for pizza because I just chop veggies to my liking. Feel free to add more or less of anything! Grilled pizza is the best! 

Grilled Chicken Caesar Salad Pizza

I recently made this pizza recipe for my friends at the one and only Gluten Free Bistro, but it turned out so delicious I thought others should know about it. The original recipe was featured in the Pizza on Grill 2012 magazine (from the publishers of Fine Cooking). The pizza crust from the Gluten Free Bistro (order it here) cooks up so nicely on the BBQ grill, I sometimes forget I even have an oven. Enjoy!

Grilled Chicken Caesar Salad Pizza 

Ingredients: 

1 large boneless, skinless chicken breast- grilled

olive oil

sea salt and black pepper

1 Gluten Free Bistro Pizza Crust

1/4 cup Roasted Garlic Paste (recipe to follow)

1 cup fontina cheese, shredded

1 heart of romaine, cut crosswise into 1/2" wide ribbons

2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)

2 tbs fresh grated Parmigiano-Reggiano cheese

Directions:

Preheat your BBQ grill to medium heat.

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately. ENJOY! 

Roasted Garlic Paste

Ingredients:

3 heads garlic

3 tbs olive oil, plus more for drizzling 

Kosher salt

Directions:

Preheat the oven to 400°F

Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.

before grilling

caesar salad mix

after grilling

salad and pizza in one!  

Grilled Thai Chicken Pizza

                                                                               Grilled Thai Chicken Pizza 
Ingredients:

1 12" pizza crust, from the Gluten Free Bistro

1 tbs olive oil 

5 ounces cooked, chopped or shredded chicken

3 scallions, chopped

1 medium carrot, cut in fine julienne strips

1 red bell pepper, sliced 

1  fresh jalapeno pepper, diced

2 -3 tablespoon fresh cilantro, chopped 

1/2 cup shredded Mozzarella

large handful of bean sprouts 

1/2 cup Simply Boulder Coconut Peanut sauce, plus more for drizzling. 

Directions

Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). Remove from grill. Top pizza crust with Coconut Peanut sauce, shredded cheese, chicken, bean sprouts, scallions, carrots, both peppers and 1/2 of the cilantro. 

Lower heat. Grill pizza directly on grates for about 7 minutes to 10 minutes, watching carefully that crust does not burn. Crust should be crispy and cheese should be melted and starting to bubble. Vegetables will be slightly cooked but still crunchy and fresh! 

Remove from grill and top with remaining cilantro and drizzle extra peanut sauce on top! Enjoy! 

Green Chile, Pepperoni, Goat Cheese, and Roasted Garlic Pizza

I eat a lot of pizza but this is a particularly good combination. It reminds me of fall in New Mexico, which always makes me smile. Make sure to read the label on your pepperoni to verify it is gluten free. I used pepperoni by Applegate Farm; it's gluten and casein free and can be found in most health food stores. Another reason I like this brand is that it's minimally processed and free of antibiotics.

Ingredients:
1 10" or 12" GF pizza crust
3/4 cup pizza sauce
1/2 to 3/4 cup shredded mozzarella cheese
6-8 slices pepperoni
goat cheese, topped to your liking
roasted garlic, topped to your liking
roasted green chile, topped to your liking (For more info on how to roast green chile click here)

Preheat oven to 375°F. Top crust with pizza sauce, mozzarella cheese and remaining toppings. Bake for 12 minutes or until cheese is melted and bubbly. Enjoy!
 

Before baking...

                                                                    and after baking

Spinach, Tomato and Garlic White Pizza

I haven't cooked very much in the last couple weeks and I had some veggies I needed to use in the fridge...this pizza recipe is extremely full of flavor sans any marinara sauce! The garlic-olive oil is tasty enough that the red sauce isn't even missed. If you have left overs, it is delicious cold or at room temperature. 

                                                   Spinach, Tomato and Garlic White Pizza 

Ingredients 

1 12" GF pizza crust (the Gluten Free Bistro)

2 tbs of olive oil 

3 cloves garlic, minced

4 oz shredded mozzarella cheese

1 cup fresh spinach

1 roma tomato, thinly sliced

1 oz marinated artichoke hearts

Preheat oven to 400°F. Pour olive oil on pizza crust, spread around with a pastry brush. Mince garlic and spread evenly on crust. Top pizza with cheese, spinach, tomatoes and artichoke hearts. Bake for 12 minutes or until crust is crispy and cheese is melted and bubbly. 

Artichoke, Mushroom, Capers and Roasted Garlic Pizza

This pizza is a cinch to make. I bought almost all the toppings  from the food bar at Sunflower Market.

                                     Artichoke, Mushroom, Capers and Roasted Garlic Pizza

1 12" GF pizza crust (Gluten Free Bistro)
3/4 cup pizza sauce
4 oz shredded mozzarella cheese
calamata olives
capers
marinated artichoke hearts
roasted garlic
1 portobello mushroom, thinly sliced and sauteed in butter for a few minutes
1 tbs fresh oregano, chopped

Top crust with marinara, cheese and toppings. Bake in 400° oven for 12 minutes, or until crust is cooked through and cheese is melted and bubbly. Enjoy!

Before baking...

and the finished product

Goat Cheese, Sausage and Roasted Tomato Pizza

Since living gluten-free there is only one pizza I have truly missed: the Fino, from Il Vicino. My rendition is so good, that I don't think I'll be dreaming of Il Vicino anymore.

Serves 3

Ingredients:

1 12" GF pizza crust (Gluten Free Bistro)

3/4 cup marinara/pizza sauce
1 cup whole milk mozzarella cheese, shredded

1/4 cup oven roasted tomatoes (see recipe here) 

1 oz goat cheese, crumbled

1/2 small red onion, thinly sliced

1 tsp fresh oregano, chopped

1-2 chicken italian sausages (casings removed, crumbled and cooked through)

Spread sauce evenly on crust using a spoon. Sprinkle shredded cheese on top, then top with remaining ingredients. Bake in 350°F oven for 12 minutes, or until cheese is melted and bubbly.

Slice and serve immediately.

Easy Vegetarian Pizza

Today, I needed a fast picnic lunch. I didn't want to have the traditional sandwich and chips picnic, so I quickly made this vegetarian pizza using a crust from The Gluten Free Bistro. 

What I love about this gourmet product is that it's actually healthy! Yes, a healthy pizza! The crust is made with brown rice, buckwheat and even applesauce! It feels really good to eat a pizza that is high in fiber, protein and B vitamins. 

Easy Vegetarian Pizza

Toppings

1/2 to 3/4 cup pizza sauce (I used Muir Glen Organic Pizza Sauce b/c it what was in the pantry) 

2 cups fresh spinach leaves

1 medium tomato, sliced

3/4 cup shredded low-fat mozzarella cheese

2 mini yellow sweet peppers, sliced. 

Spread toppings on 12 inch pizza crust, bake at 400 degrees for about 12 minutes or until the cheese is melted and bubbly.