Happy National Pizza Day!
So I know yesterday was National Pizza Day but I had no power due to the massive snowstorm in Massachusetts. So for me and my friends, today is National Pizza Day!
What You Need:
Pizza Dough Mix
Tomato Sauce (check out my easy tomato sauce under Sunday Dinner)
What To Do:
Make your pizza dough according to the mix. I used Bob’s Red Mill pizza dough. First I had the yeast mix, then stirred in eggs and oil. I let it sit for 20 minutes.
After your dough has rested, put a little gluten free flour on the counter and roll out the dough.
Put the dough on top of a baking pan sprayed with olive oil.
Put a layer of tomato sauce on the dough. Then top with fresh mozzarella and basil.
Bake in the oven for 425 degrees for 20 minutes or until the top is bubbly.
Enjoy with friends and a nice glass of wine xo
Spaghetti Squash Margarita Pizza Boat
Spaghetti Squash is such a versatile vegetable. You can use it in place of spaghetti and combine different combinations of vegetables, spices, or cheeses in.
Spaghetti Squash has an array of vitamins ranging from vitamin A to C, up to vitamin K. Manganese is an important mineral found in Spaghetti Squash. It aids in the production of healthy bones and tissues. It also increases your metabolism, while regulating blood sugar and the functioning of the nervous system. Spaghetti Squash also helps prevent or decrease inflammation! It contains Omega-3 and Omega-6 fats, which helps inflammation, arthritis, and brain function.
What You Need:
Salt and Pepper
Italian Spice Grinder
Tomato Sauce (You can use my recipe under Sunday Dinners on the blog)
Gluten Free Pepperoni
What To Do:
Preheat your oven to 400 degrees and put a coating (little) of olive oil on a baking pan. Cut the Spaghetti Squash down the middle and scoop out the seeds.
Place face up on the baking pan and sprinkle with your seasonings. Top with a little bit of olive oil and place in the oven for 20-25 minutes (depending on the size of your squash). You want the squash to be undercooked.
With a fork, scrape the inside of the squash to make “noodles”.
In a bowl, mix the tomato sauce and a handful of parmesan cheese with the squash. Use as much as you would like. I added a little extra sauce since it will be baking in the oven again.
Place the squash back into the boats and cook for another 10-15 minutes in the oven. In the meantime, slice your mozzarella and season with the Italian Grinder and chop up a few fresh basil leaves. Take the squash boats out and cover with mozzarella and basil.
Put back in the oven for five minutes or until the mozzarella is melted and gooey.