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Pizza In Style

April 8, 2010

Growing up one of my favorite weekend activities was going with my dad to Depot Pizza in Andover. My dad traveled most weekdays so weekends were about spending time with us. So off we would head to Depot Pizza. 1/2 a block from the parlor, we would be greeted by the thick delicious smell of sauce and grease that only a Pizza Parlor can produce. As I look back on these many trips, I can’t recall ever deviating from our standard order. Dad would always get his part supreme and mine would be mushroom and black olive and Jason, my brother always got something that involved green peppers (Ick!).

One of the freedoms that living gluten free has afforded me with is the ability to break out of routines like the depot pizza mushroom and black olive rut and try new things. I love experimenting with different pizza toppings and crusts to create fabulous meals. Working full time and going to school, I don’t have a lot of spare time to make dough from scratch.

This past week I have been on a caramelizing kick. I decided to try the 2 hour pizza. This pizza marry’s the tang of a delicious balsamic vinegar with the sweetness of vegetables. The hearty millet and flax accompany the flavors rather than serving as merely a starchy pedestal. To prepare, begin with onions. cut the onion in half and then thinly slice it. Heat the oil in a cast iron skillet on low-medium heat. Caramelizing the onions will take about 30 min.  Stir the onions occasionally. When they are all browned, sprinkle with balsamic vinegar. Stir until the onions are glazed. Next slice a pepper into thin strips. I use a clean pan, heat more oil over medium heat and add the peppers. Cook stirring often until the peppers brown. Again, add the balsamic vinegar and stir until the peppers are glazed. Using yet another pan, this time melt butter. Add julienned zucchini to the pan and stir often until brown.

For this meal, I used a Sami’s Pizza Crust (See below for a list of gluten free crusts). Lightly coat it with pizza sauce. Then add the three veggies and trimmed fresh basil and top with 1 cup of shredded mozzarella cheese. Bake in a preheated oven directly on the rack. I bake at 425 and check often. If you are going to grill, I advise using a pizza stone on your grill and setting the grill to low. Don’t leave the pizza alone!  Our 2 hour pizza was amazing and totally worth the wait. We took the left overs for lunch the next day. Mark emailed me to tell my that he couldn’t wait until lunch, he had to eat his slice by 11!

Crusts that I love:

Chebe Bread  Pizza Mix – This is the greatest pizza mix. It is easy to make comes out perfectly every time. Unfortunately it is really hard to find and you have to mix it up so if you come home late from work this is not a great option.

Bob’s Red Mill Gluten Free Pizza Mix – Another fabulous mix that is found at most wholefoods and large Stop & Shops. Again, the downside is you have to mix it up.

Sami’s Pizza Crusts – I mail order these crusts and always have a few on hand in the freezer. Top with anything that you like, these bake easily in the oven or can be jazzed up on the grill.

Amy’s Rice Crust Pizza- Amy’s is kind of pricey but the pizza tastes really good. This is great if you come home late and want something to throw in the oven. You can add a few toppings if you like but too many and the cheese doesn’t bake nicely.


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