Roasted Tomato, Basil and Fresh Mozzarella GF Grilled Pizza

 

Ingredients:

• 1 pint cherry or grape tomatoes, cut in half


• 2 garlic cloves, minced or chopped finely


• 1 to 2 tbs olive oil, plus additional for pizza crust 


• 6 sprigs of fresh thyme 


• 3 sprigs fresh oregano


• salt and pepper


• 1 bay leaf


• 1 small bunch of fresh basil, torn into pieces 


• 4 to 6 oz fresh mozzarella cheese, sliced 


• 1 GF Bistro Pizza Crust


• Parmesan cheese, grated (optional) 

Directions:

Preheat oven to 350°F. 

1. On a baking sheet lined with parchment paper, toss the tomatoes, garlic, olive oil, thyme, oregano, bay leaf, salt and pepper together. Spread in an even layer on baking sheet. 


2. Roast in oven for 1 hour, checking on them halfway through to make sure they are not burning. Gently  toss. Remove from oven and let cool. 


3. Preheat BBQ grill. 


4. Brush GF pizza crust with olive oil, drain tomatoes and spread evenly on the pizza crust. 


5. Place sliced mozzarella on top of tomatoes and sprinkle with fresh basil and grated parmesan cheese. 


6. Grill pizza for approximately 6-10 minutes on medium-low setting, or until bottom of crust is crispy and cheese is melted.  

Recipe adapted from David Lebovitz:

http://www.davidlebovitz.com/2011/08/tomato-basil-pizza-recipe/  

Chickpea Soup with GF Dinner Roll

Easy, Fresh Dinner Rolls

---

1 – 12 oz Gluten Free Bistro Dough Ball (store locator: http://www.theglutenfreebistro.com/find-us/retail-restaurant/retail/)

2 T olive oil

1 t sea salt

1. Preheat oven to 350 degrees.


2. Either with hands or 1 oz cookie scoop (small ice cream scoop), dipped in olive oil, create 12 small dough balls.  If you use the scoop to portion, roll the dinner rolls in your hands to form a ball.


3. Place on cookie sheet.


4. Sprinkle with desired amount of sea salt on top.


5. Bake for 15 minutes

 To request our product in your favorite store, you can download a letter here to print out and give to customer service: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf

 Chickpea Soup*

---

2 lbs Bone in Pork Shoulder

Medium onion, chopped

4-5 cloves of garlic

4 large carrots

4 fresh tomatoes

2 celery

2 T olive oil

2 T fresh oregano or thyme

1 c dry chick peas

Water

 greens (radish or beet)

2-3 eggs

hard cheese such as pecorino romano

Top with:

Fresh tomatoes

Fresh chopped herbs: basil, oregano, flat leaf parsley

Gluten Free Bistro Dinner Roll

 

Directions

1. Soak dried chickpeas in water, overnight.


2. Brown pork shoulder in soup pot, remove.


3. Toss in onion, garlic, carrots, celery, & olive oil, sauté for 5 minutes


4. Drain chickpeas, add to soup pot.


5. Add herbs, pork, and cover with water.


6. Cook on medium low heat for 4-5 hours, reduce by half.


7. Pull out bones and shred pork.


8. Add greens (kale, radish or beet)


9. Stir in eggs and ½ cup shredded cheese.


10. Serve with a dinner roll made from Gluten Free Bistro Dough, shredded cheese, & fresh basil
    

*Adapted: New York Times: by Frank de Carlo & Mark Bittman

 Super savory and hearty!  Enjoy!