For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridayscontribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
The family wanted pizza, so they ordered gluten-packed, dairy-coated standard pizzas from a nearby restaurant. I decided to try making my first gluten- and dairy-free pizza using a Udi’s thin crust. Actually, it’s vegetarian, too.
I smeared olive oil on the crust, then spread pasta sauce all over it.
Red peppers, thin-sliced yellow zucchini, chopped mushrooms, torn basil leaves. I did not add cheese, though I’m told Daiya Cheese Shreds melt nicely. Sprayed the whole thing with olive oil thinking it would help the veggies cook, but that step may not be necessary. I was just guessing.
It baked for a while, maybe 20 minutes. I would have preferred the vegetables to have more of a roasted look, but they were flavorful. The basil was a great addition that I’ll definitely repeat even if I swap in different veggies.
The whole thing benefited from a few shakes of salt.
I called it a pizza, though without cheese it was basically an open-faced veggie sandwich. But that’s okay. Call it a pizza, call it a flat bread sandwich, call it Cooked Veggies Piled on a Giant Cracker (crust edges got pretty crisp). No matter. It tasted great and I’d make it again.
* * * * *
Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
Smaller button for various uses