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