On Sunday night, I made a Palo-inspired herb bread with Udi's gluten free pizza crust to go with the pasta dish I was making for dinner. You can view the recipe here.
Tonight, I made a broccoli chicken pizza inspired by a pasta dish I used to eat at a restaurant near our house in Pittsburgh. I spread extra virgin olive oil on my defrosted pizza crust before adding minced garlic and chopped fresh basil.
I cut chicken breast from a Costco rotisserie chicken into small cubes, and spread it around the pizza crust along with pieces of broccoli, that were from a package of steam in the bag broccoli that I cooked for two minutes instead of three. I sprinkled the pizza with a little bit of kosher salt before adding a shaved Italian cheese blend of Parmesan, Romano, and Asiago, that I buy at The Fresh Market.
When I make broccoli chicken pizza for myself, I make BBQ chicken pizza for my daughters. I start by rubbing a little olive oil and minced garlic on one side of a defrosted Udi's pizza crust. I then add gluten free barbeque sauce, and rotisserie chicken that I have cut into small pieces and coated in barbeque sauce. For cheese, I use Organic Valley finely shredded mild cheddar cheese, and a sprinkle of Romano. I cook the pizza for 7 minutes in a 375 degree oven. My daughters have told me that this BBQ chicken pizza is their favorite pizza, and my husband loves it too.
I purchase Udi's pizza crusts at Whole Foods and the Baldwin Park Publix.
What are your favorite toppings to put on an Udi's gluten free pizza crust?
0 comments:
Post a Comment