two in one.by caroline
Last night I wanted pizza. And I also wanted stir-fry.
Dilemma? I think not.
You see, I’ve had this San-J Gluten-Free Orange Sauce in my cupboard for quite some time and I’ve been wanting to give it a spin stir-fry style. But as I went to make it last night, I realized that what I really wanted was pizza … but I also wanted stir-fry … but I also wanted pizza …
So, I had both. That’s right, people. I got crafty and decided to make it a two-for-one kinda deal. I made Stir-Fry Pizza.
Oh, yes I did …
Keywords: bake stir-fry pizza entree vegetarian gluten-free
Ingredients (One 12″ pizza)
- 1 12″ gluten-free pizza crust, prepared according to package
- 1/2 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 1 cup mushrooms, sliced
- 1 cup bell peppers, chopped
- 3/4 cup shredded carrots
- 1 cup sugar snap peas, halved
- 1/4 of a lime, squeezed
- 1/2 Tablespoon fresh ginger, peeled and minced
- 2-3 cloves garlic, minced
- 1 Tablespoon gluten-free tamari or soy sauce
- 1 teaspoon sea salt
- 1/4 cup San-J Gluten-Free Orange Sauce
- 1/2 cup mozzarella cheese, shredded
Preheat oven to temperature according to pizza crust instructions.
In a large saute pan, heat the olive and sesame oils over medium heat. Add mushrooms, peppers, carrots, sugar snap peas, lime juice, soy sauce/tamari, ginger, garlic and salt. Saute for 5-7 minutes, stirring constantly. Remove from heat.
While vegetable mixture is cooking, shape pizza dough and place on a baking sheet or in an oven-safe skillet. Bake for 7-8 minutes. Remove from oven (protect your hands!) and top with orange sauce. Place vegetable mixture on top of sauce, spreading evenly. Top with cheese and bake for an additional 13-15 minutes.
I paired it with a Gluten-Free Dogfish Head Tweason’ale that Dan picked up with me — yummy and refreshing all on it own — and it was out of this world.
Make it, my friends. I promise your cravings — both of ’em — will be satisfied.