Sometimes, you find a recipe that is a true win. I mean, you take your last bite, sit back, and wonder if you have enough ingredients left to make it again. And if you do, can you make enough for all your friends? Dinner party, anyone?
These two recipes are from Food and Wine Magazine (one of my favourites!), and they turned out so well, that I thought I would share them with you.
The amazing part is that, for the pizza, I used an Udi's Gluten Free Pizza Crust, and it was AMAZING. The actually Udi's crust instructs you to bake the pizza for 8-10 minutes at 350, but the recipe I used said to bake for 5 minutes at 500. Normally, gluten-free crusts are mediocre but nothing to write home about (or in this case, blog), however, baking the crust at that high of a heat created the best flat-crust pizza I have every had. Crispy, salty and sweet, and the perfect compliment to its toppings.
Also, because I'm quite sensitive to dairy products, I used Soya's "mozzarella" cheese substitute. Surprisingly, this also worked great. The soy-based cheese doesn't have the same elasticity as regular mozzarella, and subsequently, held the toppings on without making eating a piece a nuisance (mmm...stretchy cheese...). While I think this pizza would be excellent with real mozzarella, I would suggest also trying other mild, white cheeses, such as a young white cheddar or a mild havarti.
Also note, this pizza is vegetarian!! Use Soya cheese, and it's vegan, too!
I had never roasted red peppers before, having been under the impression that this was something best left to professionals. However, it turns out that it's easy and well worth it! Just throw your peppers under the broiler (no oil, just plain), and don't forget about them. A few turns later, and you have the most vibrant, juicy peppers ever.
This recipe rocked. The combination of the crunchy beans, tender peppers (bursting with flavour), and sharp red wine vinegar was complex and yet, sort of simple in a back-yard-BBQ-worthy sort of way. Depending on how you presented this dish, it could be a 5-star side dish, or a BBQ main. I think it would also make an excellent condiment, piled on top of broiled sausages.
What makes this particular recipe so unexpected is the mint. For the most part, this recipe is savory, but the fresh bursts of mint that permeate the dish bring it from yummy and different to something truly spectacular.
This recipe is also naturally gluten-free and vegan.
I hope that some of you try these recipes and let me know your thoughts.