I have fond memories of doctoring up frozen pizza when I was younger. I’d add whatever toppings I could find and give it a hearty shake or two of black pepper and garlic then toaster oven that culinary work of genius to a crisp. The best part was cutting the pizza in long, narrow strips. I’ve tweaked the recipe a bit, make it a little more “grown-up” and, of course, gluten-friendly. (These will get gobbled up. Thankfully, Rudi’s puts two in a pack. Just double the recipe below.)
What You Need:
1 Rudi’s Gluten Free Pizza Crust
½ cup shredded cheese, preferably an Italian blend
½ cup tomato sauce of your choice.
Small mozzarella ball, cut into thick ¼” slices
1/4 cup pre-made basil pesto
1/4 cup sun-dried tomatoes, thinly sliced
What You Do:
-Place pizza shell on a baking sheet prepped with non-stick spray. Add sauce and shredded cheese. Spread pesto and top with mozzarella slices and tomatoes.
-Bake accordingly. Let sit for a minute before transferring pizza to a large cutting board. Use a pizza cutter to make long, 1-inch wide strips. Serve warm.
For more recipes and tips to get you through the holidays and every day, visit my blog, www.sarahinthekitchen.com