GF Super Bowl Pizza Recipes and New Planet Beer 2012

Enjoy 4 Great Gluten-Free Pizza Recipes

Football Pizza for a glorious gluten-free Super Bowl

The shopping list:

The Gluten Free Bistro Dough

Muir Glen Pizza Sauce

Pepperoni

Thick Shredded Mozzerella

String Cheese

Directions:

1. Pick up a Gluten Free Bistro Frozen Dough Ball at your local Whole Foods Market in the Rocky Mountain Region.  It’s delicious and whole grain.


2. Be sure to watch the dough handling video that we put together.  The Dough can be sticky so you will want to watch for quick tips.  See video here: theglutenfreebistro.com/doughprep


3. Preheat oven to 400 degrees.


4. Using olive oil, oil your hands and the baking sheet like in the video.


5. Cut the dough ball in half, and shape each half into a football shape directly onto the baking sheet, with the longest part of the football being about 10 inches across.


6. Bake the football crusts, without any toppings, for 6 minutes at 400 degrees.


7. Remove from oven and add toppings, adding the pepperoni last.  Reserve the string cheese for later.


8. Place back in oven on baking sheet or slide onto your pizza stone.


9. Bake for 12-15 minutes.


10. For the laces: On a piece of parchment paper, use the string cheese to shape the laces of the football, bake on parchment for 3 minutes.  Remove from oven and let cool before placing on the pizza.

Mexican Pizza

Ingredients

1 Pizza Crust from The Gluten Free Bistro (available at select Whole Foods, Lucky's and Alfalfas's Market) www.theglutenfreebistro.com.

1/2  of yellow onion

5 mini peppers

1 can green chilis

1/2 can refried pinto beans

1/4 can enchilada sauce

shredded mozzarella and monterey jack cheese

Directions

Chop yellow onion and  a handful of mini peppers

Saute onion and peppers in olive oil until onion becomes translucent.

Top frozen crust with red enchilada sauce (Beware that most enchilada sauces contain wheat. Frontera is a good gf sauce)

Then add organic vegetarian refried pinto beans over the enchilada sauce.

Spread shredded cheddar and monterey jack cheese mix over the sauce and beans.

Then add 1 can of green diced chilis and saute mix of onions and peppers over the cheese.

 Sprinkle with oregano and pepper.



Then place on a warm grill set at low to medium heat for 7-9 minutes. The bottom should be crisp with grill marks.



Remove from grill, slice and enjoy with a BIG BOMBER of New Planet Raspberry Ale and hope your team wins!




Appetizer Idea for Game Day: Spinach, Mushroom and Feta Flatbread

This easy appetizer can be made in less then 20 mins. Add a New Plant Beer and your set for the Game Day Bash.

Ingredients:

10″ Gluten Free Bistro pizza crust OR 1 Gluten Free Bistro dough ball, rolled out and par-baked (according to package instructions) For information

www.theglutenfreebistro.com.

Ingredients

7 Garlic cloves chopped

3 Tbs. olive oil

6 cups of spinach, add more as needed.

2 cups sliced mushrooms

1/2 - 1 cup feta cheese

Directions:

Preheat oven to 400 degrees.

Sauté garlic cloves in olive oil (3 min.) Add spinach and chopped mushrooms. Cover and cook (5 min.) Drizzle olive oil on 1 10” Gluten Fee Bistro pizza crust.

Add the garlic, mushroom and spinach mix on top of the gluten-free pizza crust. Add the feta cheese.

 Bake in the oven right on the rack or use a pizza stone for about 12-15 minutes.

Use a pizza cutter and cut into square appetizer size pieces.

Serve with a New Plant Tread Lightly Ale Beer.



Find your favorite New Plant Beer at

http://newplanetbeer.com/



Gluten-Free Mediterranean Pesto Pizza

Ingredients

 

1 10" GF Bistro Pizza Crust

1/4 cup fresh basil pesto (see recipe below) or store-bought

4 oz mozzarella cheese, grated 

1 roma tomato, thinly sliced

2 tbs chopped sun-dried tomatoes (in oil)

1tbs raw pine nuts (lightly toasted)

fresh ground pepper (optional)

Preheat oven to 400° F. Spread fresh pesto over entire pizza crust. Top with mozzarella cheese, both tomatoes and toasted pine nuts. Bake directly on middle rack for 13-15 minutes or until cheese is melted and bubbly and crust is lightly browned and crispy. Slice and serve with fresh ground pepper. 

 

Fresh Pesto 

(from www.foodnetwork.com)

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup olive-oil

kosher salt and fresh ground pepper, to taste

1/2 cup freshly grated pecorino cheese

 

Directions:

Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto into a large serving bowl and mix in the grated cheese. 

 

 Enjoy with  a New Planet Beer!