Pesto Pizza

Pizza is most definitely an American favorite.  It has become a classic menu item in most schools, is a quick go-to meal for families and singles alike, and is a somewhat economical food option.  During my own elementary years, pizza was on our dinner menu EVERY Friday night as we watched the ever-popular TGIF.  As a result, pizza has become somewhat nostalgic for me as it fabricates feelings of a carefree kid. 

Not only is it quite possible America’s favorite food, but it is also one of the most versatile.  From pineapple to pepperoni, mozzarella to feta, olive oil to marinara, and cracker-thin crust to deep dish, creating a pizza is somewhat like painting a masterpiece.  Not to mention, dessert pizzas are growing in popularity for birthday parties and group gatherings.  Thus, after eating at Picazzo’s in Sedona, I have been on a quest to create my own pizza masterpiece.     

Recently I stumbled upon a millet-flax premade pizza crust from Sami’s Bakery.  Finding thick gluten free pizza crusts is nearly impossible, but not for Sami’s Bakery.  The crust is nearly a half-inch thick in some areas.  And…not only does it taste delicious, but is also packed with nutritious ingredients. One serving contains 4g of fiber and 4g of protein.  Talk about amazing!  So, as Sandra Lee would say, here is my version of a “semi-homemade” pesto pizza…

Ingredients

·      Millet flax gluten-free pizza crust (Sami’s Bakery)

·      Prepared basil pesto (Sam’s Club’s pesto is super tasty)

·      2 cloves garlic (chopped)

·      olive oil

·      ¾ - 1 cup spicy Italian sausage

·      sliced red bell pepper

·      1 ½ cups freshly grated mozzarella

·      ¼ cup grated parmesan

Preheat the oven to 350 degrees.  Brown the sausage and drain.  Set aside.  Brush a very thin layer of olive oil over the bottom and top of the pizza crust.  Place pizza crust on the baking sheet and bake for 5 minutes.  Remove pizza crust from the oven and spread a layer (thickness is personal preference) of pesto onto the pizza crust.  Sprinkle the chopped garlic onto the pesto and then layer bell pepper and sausage as desired.  Top off the pizza with a combination of the mozzarella and Parmesan.  

Place the pizza back into the oven and bake for 15 minutes or until top of pizza is somewhat golden in color.  

Crab and Spinach Stuffed Portabellas

Given that I had been out of the kitchen for nearly a week while in Phoenix, I was excited to examine my bi-weekly Green B.E.A.N delivery and get cooking! About a month ago I was introduced to the delivery program through Groupon.  While I would love to have my own garden, I doubt my apartment complex would be too thrilled with the idea.  Thus, I jumped at the idea of having locally grown, organic produce delivered right to my door.  Green B.E.A.N delivers to six major cities within the tri-state (Indiana, Kentucky, and Ohio) area.  Produce bins vary to accommodate a variety of household sizes and are always stocked with a variety of the freshest in-season crops.

One great thing about the delivery program is that they allow you to adjust the standard order to fit your needs the weekend prior to your scheduled delivery.  Recently, I have been craving stuffed portabella mushrooms, and was thrilled when I was able to add fresh portabellas to my produce list.  Here is a list of what I received this past week:

·      1 large bag of fresh spinach

·      1 large bunch of cilantro (my absolute favorite herb)

·      2 ears of corn

·      1 carton of fresh blueberries

·      4 peaches

·      2 pluots

·      2 large portabellas

·      2 zucchinis

·      Trader’s Point organic yogurt

·      1 container of extra-firm tofu

·      1 bag of Late July Organic Sea Salt gluten free corn chips

Without having to buy many other ingredients, I was able to make my own stuffed portabellas and one of my favorite tofu scrambles.  Over the last few days I have eaten some of the blueberries, but will freeze the rest of this week’s fruit so it can be used in my smoothies.  Just recently I have begun using tofu, and am now a huge fan.  My favorite tofu scramble consists of tofu, corn, zucchini, and red pepper sautéed in olive oil, cumin, chili powder, a little sea salt, and cayenne pepper.  You then top the dish with shredded cheese, cilantro, and fresh salsa.  Accompanied with corn tortilla chips, it is a great lunch dish and is a staple throughout the school year.  But here is what I most excited for…the stuffed portabellas!

Crab and Spinach Stuffed Portabellas

Serves 2 (easily doubled)

Ingredients:

2 fresh portabella mushrooms, rinsed and patted dry with stems removed

1 can REAL crab meat (do not use artificial as it is made using wheat)

½ cup chopped fresh spinach

¼ cup parmesan cheese

1 tbs. gluten free breadcrumbs

1 ½ tbs. mayonnaise

1/8-1/4 tsp. cayenne pepper

¼ tsp. Italian seasoning

Directions:

Preheat the oven to 350 degrees and add a little olive oil to the bottom of a rectangular baking pan.  In a bowl combine the drained crabmeat, Italian seasoning, cayenne pepper, chopped spinach, mayonnaise, breadcrumbs, and parmesan cheese.  Place the portabellas in the bottom of the baking dish, topside down.  Fill the caps evenly with the crab mixture.  

Bake for 25 minutes and then add fresh strips of parmesan cheese to the top of the mushroom caps.  Bake another 3-4 minutes until the cheese is melted.  

Cincinnati's Gluten Free Gold Star Chili

Originally from of Cincinnati, the “Queen City” will always hold a place in my heart.  Not only is it home to the CINCINNATI BEARCATS, but also has a rich history, as it was one of the major boomtowns in the early 1900’s.   Today, Cincinnati is known for its collegiate and professional sports teams (some more infamous than others), scenic downtown views from northern Kentucky, German architecture, and…it’s food!  Cincinnatians pride themselves on the food.  When visitors come to town there are three specific foods they must try: Graeter’s ice cream, Montgomery Inn ribs, and the chili.  For years two chili companies, Skyline and Gold Star, have competed for the top rank, but with no definitive champion.  Even now, most Cincinnatians are still split on the topic and are stubborn in changing their opinions.  

Although I now live in the city of Indianapolis, I make it a point to stop by either Skyline or Gold Star when in town.  Originally, when I found out that I could no longer heat gluten, I was certain that both establishments would be on the “no way” dining options list.  For the first time in my life, I was wrong.  (Ok, maybe the second time!)  A few months ago I was very pleased to learn that both chilies are indeed gluten free, but unfortunately, neither place serves gluten free pasta.  Therefore, when I visit I must either stick with a bowl of chili or eat a chili-filled baked potato.  But, did I mention that I have connections???  I am lucky to have a cousin who works for Gold Star!  Just last week my cousin sent me a package of Gold Star seasoning mixes, when she discovered I could not find the packets here in Indy.   Having never used the packets back in Cincinnati, I did not know what to expect. 

Would it taste the same?  Would it have the same consistency? 

All I knew was that I would now be able to make the chili and eat it with my own gluten free pasta.

The day after I received the package I decided it was time to try out my Gold Star.  As I began to cook, the smell of the spices seemed to transport me back to Cincinnati.  Oh, how I love that city!  Needless to say, the sauce turned out fabulous and required little effort. You simply brown a package of beef and then add some water, tomato paste, and seasoning packet.  Then, pour the sauce over gluten free noodles, add some cheddar cheese to the top, and you have a wonderfully hearty meal!  Whether you have a gluten allergy or not, I insist that you try Cincinnati chili the next time you are town.  It is most definitely unlike any other chili, and in my opinion, ten times better!