I began slicing the chicken and found myself utterly inspired by some fresh pickings from my garden. Cherry Tomatoes, Cilantro, Brussel Sprouts, Purple Garlic...simply nutritious! This time of year, we eat mostly vegetables. Even on our pizza! The crust is an original recipe that has been a top seller in my Gluten Free Bakery. This pizza turned out chewy, tangy, cheesey and has a kick to it! I hope you love it as much as I did!
1- Large Boneless Skinless Chicken Breast (Sliced thinly & Sautee w/ Potato)
1- Medium Yukon Gold Potato (diced small & Lightly Sautee w/ Chicken)
1/4c GF BBQ Sauce (Spread onto crust)
2-4 Cloves of Garlic (Chopped Finely & Place onto sauced crust)
1 Lg Brussel Sprout (sliced or shredded finely & Place onto sauced crust)
4 Cherry Tomatoes (Quartered & Placed onto Veg Mixture)
1/2c Shredded Mozzarella Cheese (Sprinkle on top)
2. Place Crust on a Pizza Pan. (No need to oil or dust pan)
3. Sauce Crust & add:
Garlic, Brussel Sprout, Cilantro, Tomato
4. Spoon Chicken & Potato onto Crust.
5. Sprinkle Cheese generously to the edges.
- Set oven to 400 degrees
- Bake until Cheese starts to brown on the peaks
- Remove from oven, let stand for 10 mins.
- Slice and serve!
My stomach is pleasantly full. I ate my vegies too! I hope you enjoy this recipe as much as I did. The pizza crust listed can be found on my website: http://www.lolafoodsglutenfree.com
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