Pepperoni & Veggie Gluten free pizza

Pizza made by DiRuscio. Of course, me! 🙋I'm the cook of this castle and of course the queen 👸. 😂I will say after the craziness of a work day followed by a grocery run, I do get a pleasing satisfaction of having a full fridge with fresh groceries and having the liberty to make whatever I want. So Thursdays have become pizza & salad night. Fresh ingredients, made hot out of the oven, gluten free, nitrate free, & delicious. 👩‍🍳❤ All that is a win-win in my book and for my household. That's what matters most. 😉

Ingredients:

*(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.)

*BelGioioso shredded four cheese blend (about 1 cup)

*a jar of organic, fire roasted yellow peppers (about 5 sliced in half)

*1/4 cup of a red onion, slice

*5 fresh basil leaves

*about 11 slices of Volpi Foods pepperoni

*M&B spice garlic & parsley seasoning (1 Tbsp.)

*Bragg's 24 Herbs & Spices seasoning (1 Tbsp.)

Directions:

1) Preheat the oven to 375 degrees.

2) Prepare the above toppings and measurements.

3) 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.)

4) Sprinkle on some Romano over the sauce and add M&B spice garlic & parsley seasoning.

5) Then add the shredded four cheese blend.

6) Now the fun part. Decorating the pizza. Start with distributing the fire roasted yellow peppers and red onion.

7) Then arrange the fresh basil and pepperoni.

8) Then add a little extra cheese.

9) Next dash on Bragg's 24 Herbs & Spices seasoning and you are ready for the oven.

10) Bake for about 20-25 minutes.

11) Slice with a pizza cutter and give it a few minutes before devouring it so you don't burn your mouth.

Enjoy!