|1/2 with bacon, 1/2 veggie|
1 package Bob's Red Mill gluten-free pizza dough mix
Mozarella cheese (quantity as desired)
Artichoke hearts, chopped (")
Kalamata olives, chopped (")
Sun-dried tomatoes (")
Fresh basil, chopped
Prepare pizza crust as directed. If you do use Bob's Red Mill gluten-free pizza crust, make sure to bake it first as directed, before putting the toppings on. I used a pizza stone and Nick-the-fussy-eaterd his own little pizza.
When it has prebaked, spread the pesto on top of the crust. Adorn with cheese, artichoke hears, olives, sun-dried tomatoes, and basil. (I also put slices of uncured turkey bacon [like Canadian bacon] on one half of the pizza.) Put it back in the oven for 15 minutes more. Voila! Your pizza is ready.
|This is Nick's personal pizza--with tomato sauce, cheese, and bacon |
(we ended up taking off the bacon, and I don't think
he liked it very much judging by the fact that he had only 3/4 of a slice)
Saturday Night Out-of-Lettuce Coleslaw
Small bunch of green onions, sliced
1 yellow pepper
Handful of slivered almonds, toasted
Mix ingredients with Trader Joe's light champagne vinaigrette (use as much as you need to moisten the cabbage).
It turned out very well, and it accompanied the pizza perfectly. Bon appetit!