Gluten Free Week Night Pizza
One of my most proud culinary creations happened when, after standing in the middle of the kitchen (at 5pm) asking myself "What should I make for dinner?... WHAT should I make for dinner?!" All the while sensing that the ones I love most were plotting mutiny because dinner was not underway. So, I quickly pulled out a Bob's Red Mill Gluten Free Pizza Crust mix and got it started. While it was resting I went diving into the produce drawers of the fridge. I pulled out, yellow zucchini, red & yellow pepper and white onion. Then I minced some fresh garlic into olive oil to set for a bit. I brushed the dough with the garlic infused olive oil and par baked it. Once it was finished I smothered it with mozzarella, zucchini, peppers and onion. Finally I dabbed the remaining olive oil on top the veggies and back in the oven it went. At the very last I crushed some dried basil over the top and served! It was delicious! Thank God & Bob's Red Mill for preventing civil war at the Severns house!
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