Donna’s Gluten Free Smoked Salmon Pizza with White Pesto Sauce and Tarragon Bacon Sweet Potato Chips

10 May 2016:  Dear Friends, here are a few more recipes for simple yet deliciously different dishes that you can make quickly when you are trying to figure out what to have for dinner.  I literally pulled out the ingredients from the freezer, pantry or refrigerator to combine them into this pizza sided with a very tasty sweet potato recipe.  Let me know what you think!  Best, Donna:

Donna’s Gluten Free Smoked Salmon Pizza with White Pesto Sauce

Ingredients:

One gluten free 12 inch pizza crust*

1 cup Alfredo sauce

1/4 cup pesto sauce

One 10 ounce package frozen spinach, thawed and liquid removed

1/2 cup artichoke hearts

4 ounces goat cheese, sliced

1 cup pomegranate seeds

4 ounces smoked salmon, sliced

1.5 cups mixed Italian cheese, shredded 

Freshly ground black pepper

*For a homemade version, I use the Pizza recipe, page 195, from “The How Can It Be Gluten-Free Cookbook” and add leaves from one rosemary sprig.

Method:

Preheat oven to 400 degrees F.  Spray pizza pan with cooking oil.  Place prepared crust on top of pan.  Add remaining ingredients in order listed.  Spray top of pizza with cooking oil if desired to enhance browning on cheese.  Bake for 15 - 20 minutes until cheese is golden brown and bubbly.  Remove from oven and let rest for 5 minutes before slicing and serving.

Serves 4 - 6.

Donna’s Tarragon Bacon Sweet Potato Chips

Ingredients:

1 large sweet potato, thinly sliced

2 Tablespoons olive oil

1 Tablespoon tarragon leaves

1/4 cup bacon bits

Salt and pepper to taste

1/2 cup Parmesan cheese, shredded

Method:

Preheat oven to 400 degrees F.  Place a cookie rack on top of a cookie sheet and spray both with cooking oil.  Mix together all ingredients except cheese and place directly and evenly on rack.  Sprinkle with cheese and bake for 15 - 20 minutes until done.  Serve immediately.

Serves 3 - 4.

Copyright 2016.