Category Archives: marinara

Gluten Free Ciabatta Pizza

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Once again, I failed to plan for lunch and found myself famished while working. Improvising proved to be a good thing again when I created these little beauties. I grabbed a package of Schar’s Ciabatta rolls and sliced them into three thin slices. They are thick enough and make the perfect crust for an impromptu pizza. I just used two rolls and got six little pizzas, enough to share.

Gluten Free Ciabatta Pizza

2 Schar Ciabatta Rolls
3 TBS olive oil
Pinch of garlic powder, salt, pepper, cayenne, basil
6 TBS marinara sauce
3 TBS grated Parmesan
6 TBS shredded Mozzarella

1. Preheat oven to 350 degrees
2. Mix olive oil with spices in a small bowl
3. Distribute olive oil mixture evenly over bread slices
4. Bake rolls for about 5-9 minutes
5. Layer 1 TBS marinara, 1/2 TBS Parmesan and 1 TBS mozzarella on each slice
6. Broil on low for about 3 minutes until cheese is melted and bubbly.

Enjoy, and try to keep everyone from stealing these. I’m thinking about trying these for my next book club since they are so easy and so good. Maybe a bit of spinach next time?

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Filed under cheese, cooking, crust, dinner, gluten free, marinara, mozzarella, pizza, Pizza Crust, quick meal, vegetarian

Summer Gluten-free Eggplant Pizzas

In the mood for something comforting, but not in the mood for a filling pizza or pasta? I was in the same frame of mind today when I spotted the beautiful eggplants in the market. My daughter was quick to point out that a little sauce and cheese would make a great “pizza” without all the fuss. Love that kid! A quick grill of the eggplant and dinner is served!

Gluten-free Eggplant Pizza

2 med. eggplants, peeled and sliced 1/2 inch thick round slices
1/2 cup marinara sauce (I use Trader Joe’s organic)
1/2 cup shredded mozzarella (or whatever cheese you like)
4-5 large fresh basil leaves, chopped
1 tsp dried parsley
salt/pepper/garlic powder

1. Grill sliced eggplant with a bit of olive oil and salt until softening and grill marks show, but be careful not to let it get too soft. It’s going in the oven for a few minutes, so don’t overcook.

2. Place the eggplant slices on a cookie sheet. Top with a 1-2 teaspoons of marinara sauce and a bit of shredded cheese.

3. Sprinkle salt/pepper, basil, parsley and garlic powder.

4. Place pan under low broil until cheese is melted. Watch closely, you only need a few minutes.

Voila! These are tasty and so yummy. I don’t miss the crust at all. If you want to do the entire meal on the grill, just layer the slices on a sheet pan, put it back on the grill and close the door for a few moments to melt the cheese. That quick and no need to fire up the grill in the summer.

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Filed under cheese, eggplant, girlling, gluten free, marinara, pizza, vegetarian