2 packages Udi’s ready made pizza crusts
2-3 T. olive oil
1 clove garlic, minced
¼ cup GF flour blend
¼ cup plain rice or almond milk
¼ cup chicken broth or amount needed to achieve sauce consistency
½ cup goat cheese
1/3 cup sundried tomatoes, slivered
1/3 cup roasted red pepper from a jar, drained and chopped
1/3 cup sweet onion, thinly sliced
1/3 cup yellow squash, thinly sliced
¼ cup fresh basil, chopped
Parmesan cheese, optional
½ t. red pepper flakes (optional)
Salt and freshly ground pepper to taste
Preheat 425˚F oven.
Take both Udi’s pizza crusts out of wrapper. Place on a large cookie sheet and lightly brush a small amount of olive oil onto each crust. Place in hot oven for five minutes. Remove and set aside while preparing other toppings. Reduce oven to 375˚F.
Make white sauce:
Heat 1 tablespoon olive oil in a skillet. Toss in the minced garlic clove and sauté for a minute or two. Blend in the flour, then the milk, broth and goat cheese, stirring on low heat until blended and creamy. Add enough of the broth just so the sauce remains thick and does not become runny.
Veggie topping:
Heat the remaining tablespoon of olive oil in a skillet on high. Saute the veggies until almost brown and they become carmelized. The moisture should be cooked out of the veggies. If not, dab them with a paper towel to remove excess moisture.
Spread the white sauce onto the pizzas, sparingly. Now spread the carmelized veggies onto the pizzas along with the chopped basil. Top with a little Parmesan if desired. Add seasonings.
Place in the 375˚F oven for 7-10 minutes until topping is warmed thru. If pizzas remains soggy in the middle, just pop them onto a stovetop griddle for another minute at the end of the cooking time.
Makes: Enough pizza as an appetizer for 8 or as a meal for 4.
This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking
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