Bob’s Red Mill Gluten-Free Pizza Crust plus ingredients to make crust
1-2 cups of shredded mozzarella cheese
2 Tbsp. basil cut into strips
1 cup of spinach coarsely chopped
1/2 cup small fresh mozzarella balls
1/4 cup grated parmesan
In a small saucepan, heat olive oil over medium-high heat. Add the Spicely® Italian Seasoning and garlic. Stir constantly until fragrant. Add the remaining ingredients. Turn down heat and simmer for 5 minutes. This makes enough for two 15-inch pizzas.
Prepare pizza crust according to package directions. Spread half of the dough on pizza stone using wet hands. Bake untopped crust 7-9 minutes until lightly browned. Remove crust from oven and spread on half of the pizza sauce. Sprinkle on the basil and spinach. Next, evenly disperse fresh mozzarella balls. Sprinkle on shredded mozzarella and parmesan to your taste.
Bake at 425 degrees for 15 minutes or until cheese is bubbly.
Toss vegetables with oil and Spicely® Italian Seasoning Salt Free. Spread in a 10x15-inch baking pan. Bake at 450 F for 30-35 minutes or until tender and golden, stirring after 15 minutes.
Sprinkle Spicely® Italian Seasoning Salt Free on a small plate. Roll goat cheese in seasoning to coat. Drizzle cheese with olive oil to taste and serve with crackers.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, Spicely® Italian Seasoning mix, Caesar dressing, red bell pepper, green bell pepper and red onion. Mix well and serve chilled or at room temperature.
1/4 cup minced drained oil-packed sun-dried tomatoes
1/4 cup mayonnaise
4 1/2-inch thick onion slices
1 large red bell pepper, quartered lengthwise
4 1/4-inch-thick slices provolone cheese
4 onion rolls, cut horizontally in half
Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture into quarters. Shape each into 3/4-inch-thick patty. Mix tomatoes and mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover patties and tomato mayonnaise separately and chill.)
Prepare barbecue (medium-high heat). Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes. Move peppers and onions to cool side of grill. Top burgers with cheese. Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half. Top with burger, then bell pepper and onion. Cover with top half of buns and serve.
Cook pasta as directed. Drain and add butter. Serve chicken over buttered noodles. In summer or when fresh vegetables are available, dice all vegetables. Cover chicken with them. Follow same recipe. Best served over butter noodles.
