Mediterranean Puttanesca Pizza

Traditionally, puttanesca sauce is named for the ladies of the night and contains tomatoes. This one I changed up a bit and instead of the tomatoes, I used roasted red pepper strips. I find them less acidic and to have more flavor. This dish has a ton of flavor and is very quick to make and the topping can also be used as a ragu for sprialized noodles.

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Mediterranean Puttanesca Pizza
Serves 4

Crust:
1 tablespoon olive oil
1-1/2 pounds russet potatoes, spiralized
1/2 teaspoon salt
1/2 teaspoon roasted red pepper flakes
1 egg

Topping:
1 tablespoon olive oil
2 garlic cloves, pressed
2 anchovy filets
2 cups roasted red pepper strips
1/2 cup kalamata olives, sliced
2 tablespoons capers
2 tablespoons fresh parsley, chopped
vegan parmesan cheese (optional)

  1. Heat the oven to 375˚F.
  2. Heat a large skillet over medium heat. Add 1 tablespoon of the oil and heat until shimmering. Add the spiralized potatoes and sprinkle with the salt and red pepper flakes. Cook, stirring occasionally until soft, about 8 minutes.
  3. Meanwhile, in a medium bowl, lightly beat the egg. Add the almond flour and mix to combine.
  4. Add the potatoes to the bowl and toss to coat with the egg/almond flour mixture. Spread evenly on a round baking stone and press to flatten. Bake 15-20 minutes or until crisp and lightly browned.
  5. While the crust is baking, heat the remaining 1 tablespoon oil over medium heat in a medium skillet. Add the garlic and anchovies. Lightly sauté until the anchovies have dissolved into the oil.
  6. Add the red pepper strips, olives and capers and heat through.
  7. Remove the crust from the oven and slide a spatula under the crust to loosen from the stone, if necessary.
  8. Add the toppings and sprinkle with vegan parmesan cheese, if desired. Return to the oven 5 minutes longer to heat through.
  9. Remove from the oven and sprinkle with the parsley. Cut into wedges and serve.

Enjoy!

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Potato Pizza Crust

When I was researching my new diet, I came up with several pizza crust recipes that fall into the *what I can eat* category. Some I bought that I found that they just didn’t have the texture of REAL pizza crust or they were mealy. When you get used to eating in a new way, you adjust to many things but certain textures has been something that I haven’t quite gotten used to.

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What I love about this one is that it can crisp up enough to be able to pick it up and eat it like real pizza. Also, it has a neutral flavor so it won’t take away from your choice of toppings.

 

Screen Shot 2018-05-19 at 7.13.31 PMPotato Pizza Crust
Serves 4

1-1/2 pounds russet potatoes, spiralized
1 tablespoon olive oil
1 egg
3 tablespoons almond flour
1/2 teaspoon salt
1 teaspoon pepper

  1. Heat oven to 375˚F.
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the potatoes and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes.
  3. Meanwhile, lightly beat the egg in a medium bowl.  Add the almond flour, salt and pepper and mix gently, then set aside.
  4. Remove the potatoes from the skillet and add to bowl with the egg mixture. Toss to coat.
  5. Spread the potatoes onto a baking stone to the edges. Flatten with the back of a spoon to even out.
  6. Bake 15-18 minutes or until brown and crispy. Remove from the oven and loosen from the stone with a spatula, if necessary.
  7. Top with desired toppings.

Enjoy!

 

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Ooey Gooey Chocolate Chip Chewy Bars

When I knew my new Snack Bar Maker was going to arrive in a few days, I started researching GF/DF bars I could make. I stumbled upon this one on the PETA website.

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This was a test and only a test LOL. I had everything I needed to make them and I always find that very exciting! I made them last night and while they were a partial fail, I will definitely make them again!

What I learned: I needed to fill the wells with less mixture. Next time I will use a medium scoop (2 tablespoons) instead of the large scoop (3 tablespoons). They puffed up a bit and spilled over the edges. Also, I will bake them a few minuets longer so they set more. I let them rest in the wells overnight to completely set.

These are fantastic and very flavorful! I forgot I had sunflower seeds so I used pepitas instead. I liked the color they gave the bars.

When you try them, enjoy!

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Did you know that each month Pampered Chef offers a FREE gift with purchase? When you go to the big box stores and spend $75, do they give you a FREE gift? No?? Well – Pampered Chef does!

This month you’ll get a FREE Ice Cream Scoop with your qualifying order!

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SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!