I have had a couple of busy weeks! I traveled for work the majority of the last two weeks which meant I ate out a lot and didn’t have time to post on here.
I have mentioned it before, but I will say it again, traveling and gluten free eating can be challenging. Last week I got some big time exposure, probably the worst I have ever had. I’m still not positive where it came from but it hit me around mid-day on Thursday and it took until today to finally feel normal again. That was quite the experience, one I would rather not repeat again. Luckily I’m at home all week and able to eat my own food. I will travel again next week though.
I didn’t get too creative with dinner last night, I got out of the office late, there was an accident on my way home and I still had to go to the grocery store (I just couldn’t do it over the weekend, I did NOT feel good!). So I decided I would try Udi’s GF Pizza crust and make a quick dinner. One thing you should know, I’m picky about pizza crust, it needs to have that combo of crunchy and chewy that a lot of them fail to have. The Udi’s was really good! I followed the package directions, baking it at 375 degrees, but I preheated my Pampered Chef pizza stone in the oven and baked the pizza on that. The baking time took a little longer than the package indicated, but my oven is kind of off when it comes to that. So, with all of that said…here’s what I did/topped it with:
Veggie/Bacon Pizza (with store-bought crust)
1 Udi’s GF Pizza Crust (highly recommended)
1 slice bacon, crisp
¼ large sweet onion, chopped
1 C mushrooms, sliced or chopped
1 C baby spinach
2 T store bought pesto sauce (GF of course, check that label!)
2/3 C mozzarella, shredded
1. Preheat oven to temperature indicated on package (this one was 375)
2. Cook the bacon until crispy, remove from pan and wipe lightly leaving a bit of the fat in the pan
3. Drop the onions and mushrooms into the pan, adding a slight bit of salt to sweat, sauté until a bit soft then add in the spinach and cook until just wilted
4. Spread pesto sauce over pizza crust, top with the mozzarella then the veggies, crumble the bacon over the top
5. Bake for about 7 minutes (in my oven it took 12 to get crispy), remove, slice and enjoy