Margarita Pizza

Prep 15 m
Cook 10 m
Ready In 40 m

  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon sea salt
  • 8 Roma tomatoes, sliced
  • 2 (12 inch) pre-baked pizza crusts
  • 8 ounces shredded Mozzarella cheese
  • 4 ounces shredded Fontina cheese
  • 10 fresh basil leaves, washed, dried
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup crumbled feta cheese

Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes

Preheat oven to 400 degrees F

Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with mozzarella and fontina cheeses

Arrange tomatoes over top, then sprinkle with shredded basil, parmesan, and feta cheese

Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes

Baked Mac and Cheese

Prep 20 m
Cook 30 m
Ready In 50 m

  • 8 ounces uncooked gluten free elbow macaroni
  • 2 cups shredded sharp Cheddar cheese (or substitute)
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

Cook macaroni according to the package directions. Drain.

In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux

Add milk to roux slowly, stirring constantly

Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick

Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well

Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown

Spread over the macaroni and cheese to cover. Sprinkle with a little paprika

Bake at 350 degrees F (175 degrees C) for 30 minutes