Comfort foods are my best friend. My parents are both great cooks and go out of their way to make everyone's favorite foods at all times. One of my favorite childhood dishes, was the English muffin mini pizzas Joe (my dad) would make for us. Honestly, I can't remember if he made them very often , but this is a dish I always associate with him.
I've been wanting to make these mini pizzas myself, but I have two problems: gluten and dairy. In the past, I've made my own pizza crust with gluten free flour, but I just want to be able to throw together a quick and easy pizza, that reminds me of Joe's pizza.
My solution presented itself in the form of these great gluten and dairy free Amy's sandwich rounds. I haven't had much luck in finding a small roll or English muffin-type of bread in the past. These are amazing. They are nice and soft, but not too chewy and held up well with all of the toppings on them, too.
Veggie Pizza
INGREDIENTS
- 1 green bell pepper, sliced into strips
- 3 to 4 mushrooms, sliced and sautéed in olive oil
- 3 to 4 asparagus stalks, steamed and cut into small pieces
- Amy's Gluten-Free Sandwich Round or 1 English muffins or 1 pita cut in half
- 2 sprigs fresh thyme, coarsely chopped
- 1/8 cup olive oil
- Salt and pepper to taste
PREPARATION
- If using pizza dough: prepare as per the package instructions and pre-bake the dough halfway.
- If using English muffins or pita bread: place in a toaster oven or a regular oven on broil for 3 minutes.
- Take the partially baked pizza dough or the toasted bread and layer on top all of the veggies.
- Pour the oil over top, and sprinkle with thyme, salt and pepper.
- Place back in the oven or broiler and cook until the veggies and crust/bread have browned slightly.
Serves 2. Prep time, 5 minutes; cook time, 5 to 20 minutes.
Cook’s note: You can add 2 tablespoons of tomato sauce, mozzarella or Parmesan cheese as a base, before you place the vegetables on the bread.
