bob’s red mill gluten free pizza crust 2 tbsp olive oil 1/2 yellow onion, diced 2 red bell peppers, julienned 2 yellow bell peppers, julienned 3 roma tomatoes, chopped and seeds removed 2-3 tbsp basil, julienned sea salt + to taste
1. prepare pizza crust dough as instructed on the bag + set aside to rise while you prepare peperonata 2. add olive oil to a large skillet + warm over medium heat for a couple minutes, then add onions + saute till translucent (~5 mins) 3. add peppers into skillet + sprinkle generously with sea salt 4. cook peppers for about 20 minutes, stirring occassionally 5. add in tomatoes + 1 tbsp of basil + another generous sprinkling of sea salt 6. cook another 10 minutes or until majority of liquid has evaporated. taste + add more salt if necessary 7. set aside peperonata mixture 8. preheat oven to 350 degrees 9. oil a large piece of parchment paper + place dough in the middle. with wet hands, begin rolling out dough to desired shape + thickness (¼” is desirable). brush dough well with olive oil + place on a baking sheet 10. top pizza dough generously with peperonata mixture 11. bake for 20 mins or until golden brown around the edge 12. remove from oven + garnish with remaining basil 13. allow to cool for 5 mins + serve. great warm or room temp
The serving size on a package of hummus reads “2 TBSP”. That always makes me LOL. I eat 2 tbsp of hummus as the appetizer before I actually start eating hummus for real. Make some delicious homemade hummus with different creative flavorings and eat till you feel satisfied. Listen to your body not the label.