GF Basil Pesto Pizza Recipe

Before I begin this post with my pizza recipe, I want to let you know, in case you've not already heard, that www.lavenderdreamstoo.blogspot.com  blog (Diane) was been removed, suddenly, by Google. She has no idea why, but while she and Mr. Lavender Dreams are  trying to get her information back, she has created a new blog, www.lavenderdreamsnew.blogspot.com. If you've ever lost your account or found your information to be stolen, you'll know how devastating that is. Please visit her new blog and give her a word of encouragement (and read her story!). Thanks.

GF BASIL PESTO PIZZA RECIPE

For years now, I've been making pizza using Food For Life gluten-free tortillas as the crust. And they're always good, but after visiting Roman Candle in Fitchburg, WI last weekend, I decided to take this pizza making up a notch. At the restaurant, I ordered their gluten-free pesto pizza. It was DELICIOUS. So, of course I had to try to replicate it at home. I will have to say, I actually liked my version even better.

Basil Pesto Gluten Free Pizzas, thin crust - Recipe 

Makes 2 pizzas, 1 serving each, but actually they were filling (especially when accompanied by a green salad) so we each ate 3/4 of a pizza and saved the rest for the next day.

Preheat oven to 460 degrees.

Ingredients:

2 Food for Life gluten-free tortillas. (one tortilla per person) Each tortilla is about 7" diam.

1/2 chopped large onion, sauteed in a bit of olive oil (along with the pepper)

1/2 large red bell or Italian pepper, seeded, chopped, sauteed with the onion

Basil pesto, about 2 T. per tortilla

1 can tomato paste (1/2 can per tortilla)

1 can  (13 oz) chicken breast (drained, of course)

Kalamata olives, chopped

Feta cheese (some)

Roma tomatoes (one for each, thinly sliced)

Mozzarella cheese (just a sprinkling on each pizza)

I used a large jellyroll pan to bake the pizzas, side by side. It worked fine, but next time I will use two of my cast iron skillets (shown above). That might work even better.

Instructions:

Using two tortillas (one each for Mr. C. and me), I spread the basil pesto over each. (A few years ago I raised a ton of basil in the garden and had made and frozen pesto in small batches). Of course, Basil Pesto is available in small jars at the grocery store.

Spread half the tomato paste over each tortilla

Sprinkle the sauteed pepper and onion over each tortilla

Shred chicken and place half a can of chicken on each pizza. (minus a chunk each for Tommy & Smokey who were hanging around, begging).

Place Kalamata olives over the top of each pizza. I didn't put an amount here because we like lots of olives, some people probably wouldn't want as many. (At least I have heard of people like that) ;-)

Sprinkle a nice layer of Feta cheese on top of each pizza - not too thick.

Slice the two Roma tomatoes thin and place them on each pizza.

Bake the pizzas side-by-side in a greased (I used a cooking spray) jellyroll pan or skillets.

Bake at 460 degrees for 9 minutes.

Open oven door and Quickly, sprinkle a wee bit of mozzarella cheese over each pizza. Not too much. I'm trying to keep this a fairly low-calorie, low-sugar, but high protein pizza.

Close oven door and bake another 8-9 minutes.

These pizzas were amazing!, Crispy, so full of flavor, so easy, gluten-free, a minimum of dairy, and no sugar (except for what's already in tomato paste).

I hope you'll try it. And of course you can heat leftovers by putting them on a cookie sheet and into the oven heated to 350 - for a while.  They're much better that way than merely getting them hot in a microwave. Yuk. Who wants soggy pizza!

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