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.

By Rachael Ray Every Day
September 26, 2017
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Pizza
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 isbrowned and bubbly,10 to 12 minutes. Drizzlewith gluten-freebarbecue sauce and topwith 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.