Recipes by Ananda Eidelstein
Gluten-Free BBQ Chicken Pizza
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
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
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.