Pizza with a Twist

I tried something new last night and thought I would share my idea with those who would like pizza tonight, that is pizza with a twist.

Pizza with a TwistPizza with a Twist


Directions:

Make one bag of  Bob’s Red Mill Gluten Free Pizza mix (makes two crusts for deep dish) using slightly less water and slightly more oil than stated on the bag. I also threw the yeast directly in the mixing bowl with the other ingredients and added the warm water separately. Divide dough in to two balls. Take one ball, place in your pizza stone pan (for a deep dish pizza) spreading out and up sides of pan (I find water moistened fingers work well for working gluten free dough). Freeze the other ball of pizza dough for a pizza some other night.

Then process the following until they form a smooth paste:

1- 14 ounce can of Eden Brand Cannelini beans, 2 cloves of fresh garlic, 2 TBLS of Napa Valley Grapeseed oil (lovely and green) and 5-6 fresh Sage leaves. Set this aside.

Bake the crust for 15 minutes at 350. Remove (increase the oven temperature to 450) and slather the bean paste over the crust forming a thick layer. Over the bean puree layer the following:

3- medium Yukon Gold potatoes, cooked, peeled and sliced thinly. Then toss on 20 (plus or minus) oil cured pitted black olives and sprinkle this with 4-8 ounces sheep’s milk feta cheese.

Sprinkle with oregano and a few good twists of fresh pepper. Pop in the oven to heat through completely approximately 15 minutes at 450.

Remove from oven and take a good whiff, it smells delicious and is a great gluten free vegetarian treat. Life is sweet!

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