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Gluten Free Strombolis With Bob’s Red Mill Gluten Free Pizza Crust Mix

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Gluten Free Stromboli

Gluten Free Stromboli (Delicious!)

 

Gluten Free Strombolis Recipe

1/2 lb Sweet Italian Sausage
1 Green Pepper, chopped
1 Sweet Onion, chopped
1 TBS minced garlic from a jar (optional)
Jar of Spaghetti Sauce (Meat Free)
1 Bay Leaf
Kosher Salt
4 Cups Mozzarella
Pizza Crust (see below)
Black Pepper

Pizza Crust: For these, I used one bag of Bob’s Red Mill Gluten Free Pizza Crust Mix (makes two strombolis).  Follow the directions for pizza crust on the back of the bag. When it comes time to roll out the crusts, remember you want it pretty thin. Another tip, roll it out on parchment paper, then use it to “assist” you in rolling the stromboli up.

To make it even easier, you could use Pillsbury’s Ready Made Gluten Free Pizza Crust. IF you can find it. I have trouble finding it in most grocery stores anymore.

  1. Pre-Heat oven to 400 degrees.
  2. Brown the Italian Sausage. If you’d prefer Hot Italian Sausage, use it instead. After making these with the Sweet, I couldn’t help thinking that a mixture of sweet and hot would’ve been delicious.
  3. Add the chopped peppers and onions to the sausage as it browns. Drain and return all to the pan.
  4. If you’re adding garlic, do so now. Feel free to add more or less – depending upon your own level of garlic love.
  5. Salt and pepper everything.
  6. Add half the jar of sauce – save the rest for dipping your Strombolis.

Gluten Free Stromboli

Gluten Free Stromboli

For the Crust:

  • Roll each ball of pizza dough into a 10-by-16-inch rectangle.  Carefully transfer to a baking sheet.
  • Divide the Italian sausage filling down the middle of each rectangle. Sprinkle 2 cups of mozzarella evenly on top of each filling.
  • Turn the pan horizontally, so you’re looking at the future strombolis lenghtwise. Starting at the bottom of each, carefully roll the dough on top of the filling about an inch to two inches. Roll in the two sides.  Now roll “up” from the bottom (here’s where the parchment paper is a lot of help) and seal the edges – position the stroms with the seam on the bottom.  Cut several diagonal slits into the crust (with a ridiculously sharp knife), if you’re feeling fancy.
  • Bake for 15-20 minutes.

Bob’s Red Mill Pizza Crust Mix
Optional Add Ins and “Hindsight” Ideas:

  • Pepperoni Slices would be delicious in these strombolis. One bite it, it occurred to me! Why it didn’t occur to me while I was at the store is beyond me.
  • You could easily make vegetarian strombolis by replacing the meat with extra peppers, mushrooms, and even jalapenos.
  • Instead of using the spaghetti sauce method, even though it was delicious, the next time I make these I want to try this approach: Brown the sausage/drain. Saute onions and green pepper. After rolling out the pizza crust, “brush” on my favorite pizza sauce (which happens to be Classico), evenly spread the filling ingredients down the middle, add the cheese, roll up, and bake. Like I said, the spaghetti sauce is fantastic, but I think pizza sauce would be pretty amazing too.
  • The stroms shown here are my first attempt and I, obviously, didn’t go too heavy on the filling. I wanted to make sure my dough closed around the ingredients and didn’t bust at the seams. Use common sense when putting your stroms together – it’s honestly better to go “light” than to have them pop open in the oven.
  • Strombolis don’t have to have to include the traditional ingredients. These would also be delicious with cheddar cheese, onions, and ham. I guess just about any luncheon meat would be delicious. Hmmm, I think I’ll try sliced roast beef and Swiss cheese sometime…
  • When it comes to favorite gluten free mixes (such as Bob’s Red Mill Gluten Free Pizza Crust and Bob’s Red Mill Gluten Free Pie Crust Mix), I order in bulk off of Amazon. I’m afraid I can’t always count on my grocery store to have just the mix or mixes I need, but I can always count on Amazon. Come to think of it, it’s time to order another box of each of these mixes.
  • Store-bought pizza dough (whether you go the gluten free route or not) would be easier to work with, but when you make your own, the taste is just out of this world. They may not be quite as photogenic as a store bought crust would be, but since when do photos taste good?!
  • When I served the stroms, I sliced and positioned them on the plate among plenty of Ruffles Potato Chips (you just cannot have stroms without Ruffles!). I served little bowls of Marinara Sauce for dipping, but pizza sauce would also be great. Add a dill pickle and you’re golden.
  • Bob’s Red Mill Gluten Free Pizza Crust is a 10 out of 10. Excellent in every single way and it has never let me down. I highly recommend it for pizzas and strombolis.

Gluten Free Stromboli

Strombolis without Ruffles? I Don’t Think So!

Grilled Cheeseburger Pizza

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Grilled Cheeseburger Pizza

Grilled Cheeseburger Pizza

Before we get to the recipe, a few words about grilling pizzas. My husband has always been a huge fan of grilling. Hamburgers, hot dogs, chicken, corn on the cob… you name it,  he’s grilled it…. and to perfection.  Last summer, however, I thought he’d finally lost his mind. Seriously, I thought it was time to phone the children.

He told me that he had special plans for his weekend grilling. As my mind was rounding up ideas for sides for burgers, steaks, or chicken – he said he wanted to grill a couple of pizzas.

I’m always up for an adventure that doesn’t involve snakes, heights, or dressing in horizontals, so I told him I was on board.

Here’s the thing, in spite of my initial doubts, I soon found that grilled pizza is out of this world delicious.  Out. Of. This. World. It gives a certain, unmistakable flavor to pizza that’s like a brick-oven pizza you’d pay an arm and a leg for.   If you’ve ever had a brick oven pizza, you know they’re more delicious than any pizza has a right to be.

Grilled pizzas recreate the flavor – for a lot less money. AND without heating up your kitchen.

Note: Be sure to read the article in its entirety – it continues after each picture until the end, and I’ll let you know when that is. Deal? Deal.

Pizza Crust with Classico Sauce

Pizza Topped with Classico Sauce and Mozzarella

Your Pizza Crust

If you don’t eat gluten free, choose any crust you want: make your own, buy a mix, or even use a pre-made crust. If you eat gluten free, I (personally) suggest using one of these two gluten free mixes:

  • Bob’s Red Mill Gluten Free Crust Mix
  • Glutino Gluten Free Pantry Pizza Crust Mix

I’ve heard great things about Pamela’s Products Gluten Free Pizza Crust Mix but haven’t tried it, myself, yet. When I do, I’ll let you know.

When making a grilled pizza, there is nothing in the whole world wrong with buying a ready-made crust. In fact, they’re nice and firm and you can pretty much bet that they’re up to the challenge. Besides, the flavor from the grill and your toppings are the true stars of the show.

Your Pizza Sauce

When it comes to pizza sauce, different strokes for different folks. Some use tomato sauce, straight from a can, and swear there’s no other way to do it. Others grab a can or jar of whatever pizza sauce is on sale.  As for me, Classico Traditional Pizza Sauce is the only one I ever buy or use.

I once had a little taste test challenge and it blew the rest away. The flavors in Classico make the so-called flavors in the rest seem non-existent. It’s also thicker. And prettier.

Let’s Get Grilling!

1. Prepare your pizza crust:

After your crust has been mixed, work it with your hands to form a large circle OR several small circles or even rectangles. Place dough onto a lightly-floured, unbleached parchment paper-lined pizza pan.  Needless to say, if you’re gluten free, be sure to use gluten free flour or (my personal favorite) gluten free cornmeal. You can also use aluminum foil in place of the parchment paper, but parchment paper seems less inclined to tear.

2. Have your sauce, toppings, and cheese ready:

Whether you’re making a good old-fashioned cheese or pepperoni pizza or you’re getting fancy with grilled veggies or a Cheeseburger Pizza (See Below), have everything ready to go. DO NOT expect the crust to wait on the grill for you while you round everything up – he will burn faster than you can think of a Plan B.  Have everything ready within arm’s reach.

When putting sauce on your dough, think of it as “painting” the crust as opposed to slopping sauce all over it. Too much sauce on the pizza isn’t a good thing.

Your Grill

Gas Grills: Set grill to 400 degrees F

  • Pre-heat grill with lid closed for about 10 minutes.
  • Use an  oven thermometer to make sure that the grill temperature is at a minimum of 400 degrees F.
  • When grill is at the proper pre-heated temperature, carefully grease the grates with olive oil. Simply wet paper towels with the olive oil, and use tongs to “grease” the grates. There are also cooking sprays made especially for grilling too.
  • Peel the parchment paper off and place your pizza dough directly onto the grill. This is where it’s especially cool to have a pizza peel – you can just slide your dough onto the grill in style.
  • Cover and cook your crust for 3 minutes (until bottom is crisp). Turn crust over and QUICKLY top with your sauce, toppings, and cheese.
  • Cover and grill two more minutes.  Remove your delicacy from the heat by sliding pizza onto a pizza peel or cutting board.
  • Allow the pizza to rest for a few minutes, then slice and enjoy.

* I’m not familiar with grilling pizzas on charcoal grills – but you can find information online. Simply ask Google – he knows everything. 

Cheeseburger Pizza!

You can use cheeseburger pizza toppings for a grilled OR oven baked pizza, but (at the risk of sounding like a broken record), the brick-oven effect from a grill is extra, extra special.

Brown 1 lb ground chuck with 1/2 an onion. Salt and pepper the production. After the meat has browned, remove from pan and drain.

Coarsely chop 8-12 dill pickle chips (the number depends on how much you love pickles – I went with 8 the first time and have since moved up to 12).  You could, of course, use pickle relish or finely chop the pickles – but, for whatever reasons, I always take the “rustic” or “coarsely chopped” side.

As for cheese, I use a combination of  shredded mozzarella and shredded cheddar cheese for Cheeseburger Pizzas. I’ve seen some people just use cheddar, but I couldn’t do that to mozzarella.

Not after everything we’ve been through.

As you can tell from the picture at the top, I didn’t do it, but you could add chopped fresh lettuce and shopped tomatoes to the top right before serving.

If you’re ready to completely blow your mind…. why not make a Grilled Bacon Cheeseburger Pizza by simply topping with crumbled bacon before (or even after) grilling?

* thud*  I just passed out from the thought.

KinniKinnick Pizzas

Kinnikinnick Pizzas Topped with Classico, Jalapenos, Olives, and Banana Peppers

Taco Pizza on the Grill

Before I had to start eating gluten free, taco pizza was a huge obsession.

Guess what. It still is.

You can build a taco pizza by simply changing a few things up with the Cheeseburger Pizza – and, again, this can be done in the oven or on the grill. After your ground beef or chuck has browned, add taco seasoning (McCormick has a gluten free taco seasoning mix… good on them!) and a little water, just as if you were making tacos. Add black olives, jalapenos, black beans, cheddar cheese, whatever toppings your little heart desires.

Before serving, top with chopped lettuce and tomatoes. Serve with sour cream and/or mild sauce, salsa, or Picante sauce. A little sour cream and mild sauce drizzled over the top of each slice…. HEAVEN!

Frozen Pizza on the Grill

This is where things really get quick and easy! You can grill frozen pizzas and get that same brick oven flavor. Simply place the pizza onto the grill, cover, and cook for about 10 minutes (for traditional-size frozen pizzas).  Lift the cover of the grill, rotate the pizza 1/2 turn, close the lid, and cook for about 10 more minutes.

Please keep an eye on the pizza the whole time. Gluten free frozen pizzas are almost always smaller than regular pizzas, so they will cook faster. Use the 10 minutes as a guide, not a hard and fast rule.

Use a food thermometer when you think your pizza is ready – you want the internal temperature to be at 160 degrees.

My Beloved Kinnikinnick Gluten Free Pizza Crusts are AMAZING on the grill. Seriously, the flavor can’t even be described. Even non-gluten free eating pizza lovers will be hooked for life.

A Couple of Notes:

  • After the first two minutes, check the bottom of your crust. If it isn’t browning equally across the surface, use a spatula and rotate the crust 90 degrees.
  • It’s very (make that VERY) tempting to go overboard with sauce and toppings when it comes to pizza. However, try to reign yourself in. Too much sauce and extra-heavy toppings do nothing to add to the flavor of a grilled pizza. In fact, they’ll just weigh it down and detract from the awesome grilled flavor. Use a very modest layer of sauce across your dough and store the leftovers in the refrigerator for next time.
  • Classico.

Classico Pizza Sauce

Easy Gluten Free Vegetarian Mexican Pizzas

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Gluten Free Mexican Tortilla Pizza
There are countless reasons to love this Gluten Free Mexican Pizzas recipe – they’re quick, easy, and very inexpensive to make.  I also love the fact that they’re ideal to make for just about anyone – because, while they’re gluten free and vegetarian, anyone and everyone loves them.

They’re that delicious.

Gluten Free Mexican Pizzas

1 (16 oz) can refried beans
1  (4 oz) can chopped green chiles
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. chili powder
dash of Kosher salt
8 – 10 Corn Tortillas (I use white corn tortillas)
Pace Picante Sauce (or your favorite Salsa)
Shredded Cheddar Cheese
Your favorite toppings: green onions, sweet onions, jalapenos, diced green pepper, black olives… 

You can make these pizzas in the oven OR on the stove, in a skillet. The latter’s pretty convenient in the summer months if you don’t want to heat up your kitchen. I’ve made these both ways and honestly don’t have a clear-cut favorite. I will say this, though, for whatever reasons, using a skillet seems to draw out more of the delicious corn flavor from the tortillas.

If you’re using an oven, preheat it to 400 degrees.

In a small bowl, combine the beans, chiles and spices.  you could also throw in a little diced jalapeno if you’re brave enough.

Oven Method: Place tortillas on a large baking sheet.  Spread with the bean mixture, to within 1/2 of the edges.  Top with another tortilla, gently pressing down.  Spoon Pace Picante Sauce or salsa over the top, then sprinkle with cheese and your favorite toppings.  Bake at 400 for 10 – 15 minutes or until cheese is melted.

Stove Top:  Toast tortillas (two at a time, side by side)  in a skillet.  Spread one of them with the bean mixture and top with second toasted tortilla.  Spoon Picante Sauce or salsa over the top and sprinkle with cheese and your toppings.  Put each pizza back on the skillet cover, and heat on low until cheese is melted.

Use a pizza cutter to cut each pizzas into fourths.   Serve with a salad or tortilla chips and you have a quick, easy, budget-friendly, and delicious meal.

Picante Sauce or Salsa? Either is delicious – but I’m a sucker for Picante Sauce for the simple fact that it’s sweeter. I actually prefer to mix things up and alternate between Picante and salsa.

Toppings: Use however much or however little you want – you call the shots. My favorite toppings for these pizzas are black olives and green onions but feel free to use any type of pepper that catches your eye. Finely shredded lettuce, finely chopped tomatoes and a dollop of sour cream are also great additions after the pizzas have come out of the oven or off of the stove.

Gluten Free Corn Tortillas and Pace Picante Sauce

Calling All Pizza Lovers for Thursday Night Pizza with Father Dominic!

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This cookbook review was written before I had to give up wheat and gluten entirely and before the food blog became as gluten-free as its owner. The pizza recipes are not gluten-free, obviously. You could, of course, still get ideas for pizzas, approaches to toppings and sauces, and plenty of inspiration for creating your own pizzas with gluten-free pizza dough or even gluten-free frozen pizzas. This is why I’m leaving the review up on the blog – the book could still be very useful!

How does Thursday Night Pizza sound? If you’re like me, it doesn’t sound nearly as good as Every Night Pizza. Seriously, I come from a long line of pizza fanatics and my daughters are continuing the tradition admirably.

Actually Thursday Night Pizza isn’t a suggestion for WHEN to have pizza. It’s a tutorial in HOW to have pizza.

A Little About the Book:
After twenty years of testing recipes on his fellow monks, Father Dominic of public television s Breaking Bread offers a surprising variety of pizza recipes sure to please every palate. With his customary detailed and easy-to-follow directions, Father Dom shows you how to make the perfect crust (the real key to first-rate pizza), flavorful homemade sauces, and savory toppings. You ll discover a delicious reduced-fat sausage that is both easy and economical, the way to avoid soggy crusts, and a magic trick to have warm, crusty bread waiting for your breakfast the morning after pizza night. Recipes include six different doughs, seven sauces, and dozens of pizzas like Pesto and Prosciutto Pizza, Muffaletta Pizza, The Denver Diner Special, Mediterranean Vegetable Pizza, Pizza Diavolo, and Fig and Papaya Dessert Pizza.

I was sent this cookbook to review on my food blog and am more than thrilled to do so.  I love few things more than letting you (my fellow foodies) know about outstanding kitchen gadgets, recipes, and cookbooks.  This one’s a total winner.

Father Dominic Garramone was host of the popular PBS show “Breaking Bread With Father Dominic,” which aired from 1999 through 2002.  He honed his considerable pizza skills by experimenting on his brethren for their Thursday night meals (hence the name).  He loved to challenge himself to come up with creative new recipes, unexpected ingredients, and delicious ways to dress up pizza.

No doubt the brethren loved it at least as much as Father Dom!

Thursday Night Pizza is wonderfully written and is a real delight to read.  Father Dom’s sense of humor leaves you wishing he wrote more books!  Honestly, the introduction, the Pizza Basics section and the many personal “notes” throughout are as enjoyable as the recipes, themselves.  Father Dominic obviously has been gifted with many more talents than those found in the kitchen.

Pizza Recipes

The pizza recipes in Thursday Night Pizza are creative works of genius – each one leaves your mouth watering and your stomach making urgent demands.  Each time I jotted down ingredients for the first pizza I wanted to make from the book, I’d turn the page and find another one begging to be made asap!  All I can say is thank God I have a treadmill.

One thing’s for certain, I’ll never buy store bought crust again!

Below are just a few of the pizza recipes you’ll find in Thursday Night Pizza:

  • Asparagus Mornay Pizza
  • Italian Beef Pizza
  • Pizza Diavolo
  • Four Cheese Tomato-Top Pizza
  • Broccoli Chicken Pizza
  • Pizza Margherita
  • Seafood Pizza
  • Spinach Pesto Pizza
  • Apple Pie Pizza (YUM!)
  • And many more

Possibly the best section of the cookbook is the section devoted entirely to crusts and sauces.  You’re given quite a few different crust and sauce recipes – and you thought there was just one crust and one sauce recipe!  Okay, so did I.

Trust this pizza fanatic, you’ll want to order your copy today… as in right this minute: Thursday Night Pizza