Рецепт Gluten-Free BLT Pizza + {a giveaway}
The lovely month of June is coming to a close. For my friend KC of G-Free Foodie who {rightfully} believes that birthdays are meant to be celebrated all the month long, this means that this is the very last day to celebrate her birthday until next year. So in honor of the last day of her birthday month, they’re giving away one of their crazy awesome Foodie Box Club boxes.
You do know what the Foodie Box Club is, yes? It’s a fabulous curated collection of gluten-free, artisan foods delivered straight to your door each month. It’s like Christmas in June, and July, and August…well you get the idea. I’m not even joking when I say it’s one of the treats in life I look forward to most! Each box contains 5 full sized, gluten-free products from sauces to spices, to condiments, to mixes. And each box comes with recipe suggestions and a little gift. How awesome is that?
You have a chance to win one of these incredible boxes so you can see what all the excitement is about! Enter using the rafflecopter below.
a Rafflecopter giveaway
And check out this recipe for Gluten-free BLT Pizza that I made last weekend, using my gluten-free pizza dough and the Taste #5 Umami Paste that came my G-Free Foodie Box Club box {holy cow that stuff is GOOD}!
Happy birthday, KC! I feel so lucky to call you my GFF! Now get down to Southern California so we can really celebrate over one of these BLT Pizzas. xo
Gluten-Free BLT Pizza
This pizza, topped with a bright green salad, is a favorite for us in summer. We like to use our homegrown cherry tomatoes, but plenty of markets now carry heirloom cherry tomatoes in the produce section. Be sure to use good quality, thick-cut bacon for best results. If you can't find Taste #5 Umami Paste (you really should look for it because it's AWESOME), substitute olive oil and garlic.
Ingredients
1 recipe gluten-free pizza dough
- 2 tablespoons Taste #5 Umami Paste or olive oil + 2 minced cloves of garlic
- 1 cup shredded low-moisture mozzarella cheese
- 12 slices of bacon, cooked and crumbled, divided
- 6 cups mixed baby greens
- 1 pint heirloom cherry tomatoes, halved
- lemon juice & olive oil
Instructions
Preheat your oven to 500 degrees. If you have a pizza stone, it should be on the bottom rack of your oven. Divide the prepared dough in half and using wet hands, press the dough into two 9-inch rounds on parchment paper. Trim the paper around the edge of the dough.
Slide one of the pizzas into the oven directly onto the stone. Bake for 5 minutes, carefully lift the pizza with tongs and remove the parchment. Bake for 5 minutes more, or until the pizza crust is golden brown. Repeat with remaining crust.
Top each pizza with 1 tablespoon of Taste #5 Umami Paste (or the olive oil & garlic alternative). Sprinkle each with cheese and half of the crumbled bacon. Return pizzas to the oven and bake for about 5 minutes more, until the cheese is melted and bubbling.
While pizzas bake, lightly dress the mixed baby greens with lemon juice and olive oil. When the pizzas come out of the oven, top with the dressed baby greens, cherry tomatoes, and remaining bacon. Serve immediately.
2.5