Pizza (GF, NF, LC)

By • February 21, 2017 0 Comments

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Author Notes: As I wrote in the pizza crust recipe, having a gluten-free, nut-free, and low-carb option simply makes my life easier. Put whatever you want on top of pre-cooked pizza crust. I am including two ingredient lists here just to be ab able to show the pictures.Brian Coppola

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Makes 8 slices

traditional pepperoni

  • 1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere)
  • 1 cup marinara/red sauce (see recipe elsewhere)
  • 4-6 ounces shredded mozzarella
  • 2-3 ounces finely grated parmigiano reggiano
  • 24 slices pepperoni (pork or turkey)
  • 1 tablespoon oregano leaves
  • 1 tablespoon basil leaves
  • 1 tablespoon red pepper flakes
  1. the crust, freshly made, is still warm and in its pan; dust the crust with half of the grated cheese, then coat with the sauce
  2. distribute the mozzarella, then the pepperoni
  3. dust with the remaining grated cheese and the herbs and pepper flakes
  4. cook uncovered for 15-20 minutes at 400F

pork, pepper, onion

  • 1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere)
  • 0.5 pounds Italian sausage
  • 1 sweet onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 tablespoon garlic, finely diced
  • 1 teaspoon fennel seed
  • 1 teaspoon oregano leaves
  • 1 teaspoon basil leaves
  • 4-6 ounces shredded low-salt swiss cheese
  • 2-3 ounces shaved parmigiano reggiano
  1. caramelize the onions in some oil; about half-way through, add the pepper; near the end, add the garlic and lightly brown; remove and reserve
  2. brown the pork in some oil
  3. when it is browned and a good crumble, add back the onion and pepper mixture, blend and heat thoroughly, about 10 minutes; add the fennel seed and herbs
  4. remove to a strainer over a bowl to drain the excess liquids
  5. the crust, freshly made, is still warm and in its pan; coat with the cheese
  6. top the cheese with the pork mixture
  7. cook uncovered for 15-20 minutes at 400F

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