Think outside the pizza box: These three recipes
use new supermarket products to get a fresher, tastier
pie on your table faster than you can dial up delivery.

Photography by Lisa Shin
| Credit: Photography by Lisa Shin

Recipes by Ananda Eidelstein

Gluten-Free BBQ Chicken Pizza

Caulipower crust
Credit: Photography by Lisa Shin

Top a Caulipower  Plain Crust ($7.99) with  shredded Monterey Jack  and sliced Johnsonville  Southwestern Flame-Grilled Chicken Breasts  ($5.99). Bake at 425°  until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with gluten-free barbecue sauce and top with sliced jalapeños.

Fancy French(ish) Pizza

marketside crotilla crust
Credit: Photography by Lisa Shin

Cook sliced mushrooms in  olive oil until browned.  Add fresh thyme leaves  and minced garlic and  cook until fragrant, 2 to  3 minutes; season. Spread  Rondelé by Président Sea  Salt & Cracked Pepper  cheese ($4.99) on a Crotilla  ($4.18), a croissant-tortilla  hybrid. Top with the  mushrooms and chopped  ham. Bake at 350° until hot.

Mini Pepperoni Pizzas

pepperoni and sauce
Credit: Photography by Lisa Shin

Broil mini whole-grain  naans until lightly toasted.  Top each with Botticelli  Foods Tomato &  Parmigiano Reggiano  pasta sauce ($6.99),  grated mozzarella and  sliced Vermont Smoke &  Cure Mini Meat Sticks  in Uncured Pepperoni  Turkey ($5.99). Broil until  the cheese melts. Sprinkle  with torn fresh basil.