Thursday, January 22, 2015

Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese ~ Gluten Free


This is my Copycat Version of Trader Joes Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese.
They do not make a Gluten Free Version. I bought Trader Joes frozen pizza and cooked it for my Husband and he enjoyed it.
I read the package to see what ingredients they used. Here is my Gluten free Version.



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Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese ~ Gluten Free

Make Bobs Red Mill Gluten Free Pizza Crust Mix
Link to Video for Bob's Red Mill Gluten Free Pizza Crust
http://youtu.be/6P2u5B-4pnM

Pizza Dough ~ Gluten Free
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110*
2 Eggs
2 TBLS. Olive Oil
Yeast Packet (Enclosed)

Pre-heat oven to 425*.  Preheat a pizza stone for 30 minutes
Using a KitchenAid Mixer with a Paddle.
In the large bowl of the Mixer combine water and yeast.  Add 1 tsp Sugar. Stir/whisk to dissolve. Let sit for a 5 minutes.
Mix 2 eggs (Room Temperature)  and the Olive oil ~ Add to the water  ~ Yeast mixture.
Blend briefly with the Paddle of the KitchenAid Mixer.
Add the Gluten Free Pizza Crust Mix using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.
Grease 2 Pizza pans. My pans are 12”. Using wet hands, spread out the dough to cover the full pizza pans,, making an edge/crust.
Bake on the pizza pans without toppings for 10 Minutes.
Remove from oven.


Toppings for Pizza:

Wash and Dry:
2 Large Sweet Potatoes. Cook in the microwave until done. (Not Mushy)
Cool, then remove the Skins.
Slice into: Straight Cuts, sprinkle with Crushed Black Pepper

Defrost 12 oz. Package of Butternut Squash
Remove the wrapper and squeeze the package to remove excess liquid. Place into a bowl and stir.


In a Skillet add Extra Virgin Olive oil, enough to coat the pan. Heat over medium High, Add:
2 Medium Sliced Onions
Cook until caramelized, add Garlic to taste and cook 1 minute.
Add to taste:
Salt and Pepper
Red Pepper Flakes (Optional)
Cayenne Pepper (Optional)
Cool the Onion mixture

Clean 1 Large Bunch of Curly Kale and Dry on a kitchen towel.
Pick off the leaves, remove the Stems, any large pieces cut up. Place into a large bowl, sprinkle on Salte and Pepper.
Sprinkle some Extra Virgin Olive Oil, just enough to coat all the Kale Leaves.
Add the Onion Mixture and toss around.
Let marinate for 1 Hour.

After your Dough has risen: (see full instructions for the pizza dough http://youtu.be/6P2u5B-4pnM)
Spread out the Pizza Dough onto 2- 12"Greased Pizza Pans
Cook your Pizza dough alone for 10 Minutes in a preheated 425* Oven.

I place 1 Crust onto a rimless cookie sheet that I dusted with cornmeal (Or use a pizza paddle)
Spread ½ of the Butternut Squash (thin layer) across the pizzas with a small rubber spatula.
(I do one pizza at a time, because I only have 1 Pizza Stone. Remove the second crust from the pan and cool on a wire rack so it doesn't get soggy)
Top with half the Kale Mixture
Top with half the Sweet Potato straight cuts
Use a vegetable peeler and peel Parmigiano Reggiano Cheese into Shaved pieces
Place the Shaved pieces on top of the pizza, use as much as you would like.

Place the Pizza back into the oven onto a preheated Pizza Stone. Sprinkle a little bit of Cornmeal under the Pizza Crust to help slid the pizza onto the stone.

Bake at 425* for 20 Minutes or until done.
Remove from the pizza stone and place on a wire rack. Brush the edge of the Crust with Extra Virgin Olive Oil.
Add some more shaved Parmigiano Reggiano Cheese pieces (as much as you would like)

Slice and Serve.

This Pizza freezes wonderfully. Completely cool the Pizza on a wire rack. Place back onto a Pizza Pan and cover with Plastic wrap.
I defrosted my Pizza and Re-heated on a Hot Pizza Stone until the Pizza was hot.





http://www.bobsredmill.com/




Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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