Neapolitan style gluten free pizza
It's pizza & salad night in the DiRuscio household. Of course, I could order one. But I love creating my own and love using fresh ingredients. Andddd...I'll tell you this much. Clearly, it's the bomb! 💥🙌🎉👌😍
Ingredients:
*1 zucchini, sliced
*1 red bell pepper, julienne sliced
*1 small sized, eggplant, sliced
*1/3 cup of a sweet onion, sliced
*Extra virgin olive oil (EVOO) (enough to sauté the above veggies)
*Himalayan pink salt (to taste)
*(1) Against The Grain Gourmet gluten free pizza shell
*Mario Batali's Neapolitan pizza sauce 16 oz. jar (I only use about 3/4 cup or a little more.)
*BelGioioso Romano cheese (about 1 1/2 Tbsp.)
*M&B spice garlic & parsley seasoning (1 Tbsp.)
*fresh basil, (about 5 basil leaves)
*BelGioioso sliced fresh mozzarella (about 5 slices - cut in half)
*Miceli's fancy cut shredded mozzarella cheese (about 3/4 cup)
*Bragg's Organic 24 herbs & spices seasoning (1 Tbsp.)
***NOTE: You will only use about half the veggies for the pizza. Save the leftovers to add to another meal.***
Directions:
1) Preheat the oven to 400 degrees.
2) Slice up the veggies.
3) In a large skillet over medium heat, add about 2 Tbsp. of EVOO.
4) Then sauté the eggplant until lightly brown on both sides.
Dash on some Himalayan pink salt for a little flavor. The eggplant is done when it's tender. Transfer to a plate with a paper towel to absorb the excess oil.
5) Do the same for the zucchini, red pepper, & sweet onion.
6) Evenly spread the sauce over the pizza shell. (You will only need about less the half the jar depending on how much saw you like on your pizza. You be the judge.)
7) Sprinkle on some Romano over the sauce & dash of M&B's garlic & parsley seasoning.
8) Then add the shredded mozzarella.
9) Now the fun part. Decorating the pizza. Start with distributing the onions, then arranging the eggplant, zucchini, red peppers and fresh basil.
10) Next add the fresh mozzarella and dash on Bragg's 24 Herbs & Spices Seasoning.
11) Bake for about 20-25 minutes.
12) Slice with a pizza cutter and give it a few minutes before devouring it so you don't burn your mouth.
Enjoy!
