Brussels sprouts, prosciutto and goat cheese gluten-free pizza.

I made this last night, after doing some serious research on the best way to make a pizza which included brussels sprouts. I found one similar to what I wanted to do – brussels sprouts, pancetta (a fattier but no less delicious version of prosciutto), and parmesan. Except I was out of parmesan, and goat cheese pizzas hold a special place in my heart, so there was that. Plus, I found an extra, unopened log of goat cheese in my refrigerator this weekend – score! – so I should be stocked on goat cheese for the week.

So when I headed up to Safeway yesterday to gather some of the groceries I’d neglected to obtain at Uwajimaya on Saturday, I picked up my favorite ready-made gluten-free crust:

And then I assembled my ingredients…

  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp basil pesto
  • 1/4 cup low fat (2%) shredded mozzarella
  • 1 ounce goat cheese
  • 4 brussels sprouts, ends discarded and leaves separated
  • 1 ounce prosciutto
  • red pepper flakes (to taste)
  • bacon bits (to taste)

I blended the olive oil, garlic, and pesto in a little bowl and spread most of it over the crust (you’re supposed to do this with olive oil alone, according to the crust’s package, but I always jazz it up a bit). Then layer (in this order) most of the mozzarella, prosciutto, brussels sprouts and goat cheese over the crust. Sprinkle the rest of the mozzarella over the toppings, then sprinkle the red pepper flakes and bacon bits on top. This is what mine looked like, pre-baking:

And then post-baking, shortly before it was devoured:

For the record, it was intended to be a personal-sized pizza. Of course, I shouldn’t have eaten it all, especially considering I also had a salad. But… it was too delicious. It had to be destroyed.

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Tortilla pizza!

I had an excessive amount of tortillas yesterday. Fish tacos for lunch, quesadillas for a snack (long story), and then… Well, I’d been wanting pizza for dinner all day, but was hesitant to use my other gluten-free crust, especially since my meals yesterday were less than ideal (especially the quesadillas, because they were with flour tortillas… ugh). And then I realized, I still have those extra thin corn tortillas. But I was sick of Mexican food. What’s a girl to do?

Answer: Make a tortilla pizza!

Ingredients

1 extra thin corn tortilla
about 1/4 cup parmesan cheese
1/2-1 ounce goat cheese
a handful of spinach, tossed in olive oil
1 tbsp capers
4 sun-dried tomatoes, chopped
1/4 cup sauteed onions and sliced mushrooms
1 tbsp pesto

Directions

Assemble the pizza: Spread some pesto on the quesadilla and evenly distribute about half of the parmesan cheese over it. Place the spinach evenly over the parmesan layer, then the sun-dried tomatoes; follow with the sauteed onions and mushrooms, then the capers. Sprinkle the remainder of the parmesan over the top, then dot the goat cheese over it.

To cook the pizza, warm a small frying pan on the stove over low-medium heat. When the pan is heated, carefully use a large spatula to place the pizza in the pan. Cook for about five minutes, or until cheese is melted and pizza is warmed through.

It turned out to be a little messy (I probably got a little overzealous with the toppings again), but it was delicious. I added a side of fish for my protein, but I don’t think I needed that much food… it was already quite filling.

Where were you when…

…you found out about Osama bin Laden’s death?

I, for one, was making pizza with a gluten-free crust. This pizza will now be immortalized in my mind as the Freedom Pizza. Or something. I haven’t yet decided.

I found this crust at Safeway while purchasing mix-ins for my frozen yogurt creations and decided I’d give it a shot.

And then I started dreaming up toppings. Goat cheese? Parmesan? Spinach? Ooo, Italian chicken sausage? What else? So many possibilities…

First, I roasted the garlic. I happened to have a whole head of garlic handy, so I cut the head off, drizzled it with olive oil, wrapped it in aluminum foil and baked it for an hour at 350˚F. While that was roasting, I prepared the other ingredients:

Pesto, capers, sun-dried tomatoes, spinach tossed in olive oil, sauteed onions and mushrooms, cherry tomatoes, goat cheese, parmesan cheese, and sweet Italian chicken sausage.

When the garlic was done roasting, I let it cool for a few minutes…

…then I spread the cloves on the pizza crust and assembled my creation.

Here it is, straight out of the oven:

And then I did some chomping while I listened to Obama’s speech. I was a good girl – I ate slowly and only finished half of it. But it took some serious restraint, because that was some delicious pizza…