Gluten-Free Mediterranean Pizza
Dough
Instructions:- 1 pack gluten-free pizza mix
- fine-ground cornmeal
- extra virgin olive oil
- 1 pack Thin 'n Trim Spicy (or Sweet) Italian Chicken Sausage, sliced lengthwise & chopped into half circles
- 2 tbsp red wine vinegar
- 1/2 a red onion, sliced into thin rings
- 1 cup grape (or cherry) tomatoes, halved
- 4 baby yellow bell peppers, sliced into rings
- 6-8 Greek olives, rinsed & chopped
- 3-4 oz. feta cheese, crumbled
- handful of fresh baby spinach leaves
- pepperoncini (red chili flakes)
- whole fennel seeds
- dried oregano
- pignoli nuts, toasted
- 3 tbsp tahini paste
- extra virgin olive oil
- sea salt
- water
Follow directions on the package for the mix. Divide dough into 2. Wrap loosely in cellophane. Place in fridge for at least 20 min.
Preheat oven to 500ºF. Remove dough from fridge. Pat sides with cornmeal. Coat skillets (or pizza pans) with olive oil, then place one in each pan. Even out dough and form crust. Sprinkle with cornmeal. Baste with oil. Bake 7-9 min.
Preheat a nonstick skillet over medium-high heat with 2 tbsp of olive oil. Add Thin ‘n Trim’s low sodium Italian chicken sausage to pan. Saute until browned. Set aside.
In a bowl, add 2 tbsp vinegar to onions. Set aside.
Remove crust from oven. Baste again with oil. Cover with tomatoes, bell pepper, onions, and sprinkled fennel seeds. Add layer of sausage slices, feta, and olives. Sprinkle oregano, fennel seeds and red chili flakes. Garnish with spinach leaves, nuts and oil. Place pizza in oven for 20 min or until golden brown.
Spoon 3 tbsp tahini paste into a bowl. Stir in cold water, little by little. Once at desired consistency, add olive oil, pepper & salt to taste. Drizzle pizza slices with olive oil and serve the slices with creamy tahini for dipping.
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