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pizza to the oven, placing directly on top of the hot pizza stone.
4. Allow to cook for the allotted time, 15 minutes, adding more time
if needed.
5. Carefully remove from oven, using a pizza peel if available. Let cool for
about 5 minutes before slicing and serving. Garnish with basil.
Nutritional information per serving (based on 6 servings):
Calories 187 (36% from fat) • carb. 24g • pro. 6g • fat 7g • sat. fat 2g
• chol. 9g • sod. 526mg • calc. 20mg • fiber 1g
Meatball Pizza with Roasted
Tomatoes and Peppers (allergen free)
This recipe proves that “allergen free” can easily mean tasty!
Makes about 12 servings or two 10-inch pizzas
Meatballs:
1 pound ground beef
½ small white onion, about 1 ounce, finely chopped
1 small garlic clove, finely chopped
¼ cup fresh parsley leaves, chopped
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground black pepper
Roasted Pepper and Tomatoes:
1 small red bell pepper, about 6 ounces, cut into quarters,
seeds removed
2 small plum tomatoes, halved
2 garlic cloves, crushed
2 thyme sprigs
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 recipe gluten-free pizza dough (page 30)
extra virgin olive oil for drizzling
pinch kosher salt
1. In a medium bowl mix the ground beef, chopped onion, garlic, parsley,
salt and pepper so that all ingredients are thoroughly combined. Divide
into 6 equal balls.
2. Adjust the rack to position 2. Arrange the meatballs on the broiling
rack fitted inside the baking pan and put in the oven. Select Bake at
425°F for 25 minutes. Press Speed Convection, then Start, to begin
baking. Once meatballs are finished, cool slightly, remove from pan,
and clean the pan. When cool enough to handle, cut each meatball
into
1
⁄8-inch slices.
3. Toss the pepper, tomatoes, garlic, thyme, salt and black pepper with
the olive oil in a small mixing bowl. Arrange the vegetables on the pan
and again bake on Speed Convection at 425°F for 25 minutes. Once
time expires, put all vegetables into a small mixing bowl, cover tightly
with plastic wrap, and let sit until completely cool. When ready to use,
remove any loose skins from the pepper and tomatoes and cut into
1-inch pieces.
4. Once pizza dough is ready and rolled, place it on a well-floured pizza
peel or surface of an inverted sheet tray. Drizzle some olive oil on the
surface of the dough and brush to distribute evenly. Arrange the
meatball slices and top evenly with the tomatoes and peppers. Drizzle
again with olive oil before baking.
5. Adjust the rack to position 1 fitted with the pizza stone. Preheat the
oven 450°F and stone by selecting Pizza, 6-inch fresh and set the time
for 13 minutes. Once the oven beeps to signal it is preheated, slide the
pizza into the oven.
6. While pizza is baking, repeat with remaining ingredients.
7. Slice and serve immediately.
Nutritional information per serving (based on 12 servings for 2 pies):
Calories 199 (38% from fat) • carb. 22g • pro. 9g • fat 9g • sat. fat 3g
• chol. 23mg • sod. 333mg • calc. 31mg • fiber 1g