Blu and Pancetta Pizza

28 03 2010

Another super easy but absolutely amazingly mouthwatering recipe.

All you need is pizza dough (I used TJ’s herbed dough), pizza sauce, shredded mozzarella (I used a light blend), your favorite blue cheese (I used a creamy blue from Whole Foods), pancetta and marsala wine.  Cook the pancetta in the marsala until well cooked.  trust me.  it brings the flavor out like nothing else.  make the pizza as if you would like normal, except use really minimal sauce.  cover the dough with a mixture of the blue and mozzarella, and then add the pancetta.  cook according to the directions on the dough.  serve and watch the recipient cry tears of joy upon first bite.

Gluten-Free, Dairy-Free Pizza with Roasted Red Peppers and Pancetta

8 02 2009


I’ve been craving pizza.  What can I say?  at least I’m not craving beer (gasp!) to wash it all down.  Now, being GF/CF, a pizza craving normally presents some problems.  But I decided to get creative and experiment a little bit.  What’s the worst case?  An epic fail?

The plan:

I decided to purchase Bob’s Red Mill GF pizza crust and follow the recipe on the back of the bag since it seemed easy enough. (For an alternate Bob’ Red Mill recipe, click HERE.) I also bought some special “cheese” that works with my diet from Follow Your Heart that is dairy-free and gluten-free and even melts!  Whole Foods’ veggie tomato sauce and some roasted red peppers and pancetta are the other ingredients I’m using to complete the pie.

Directions: (my directions are according to Bob’s Red Mill mix

Rising dough

Rising dough

instructions and my own madness.  adapt accordingly)

1) Prepare mix according to directions.

2) Bake crust for 9 minutes

3) Top crust with roasted red peppers (I made these earlier or you could use canned ones) and pancetta (I pre-cooked the pancetta in marsala wine ahead of time), and cover with mozzarella or faux mozzarella (depending on your dietary needs)

4) Bake for 20 minutes at 450 degrees.

AND…the verdict is…EXCELLENT!!!!!!!!  really excellent.  The cheese, which I discovered is mostly made out of tofu, not only melts, but it actually tastes pretty cheesy!  This was my first attempt at making anything like this, and I can’t wait to try experimenting on the next batch!

The finished product!

The finished product!

Corn tortillas

4 02 2009

i love mexican food.  i mean, i love it so much that taco bell was my “last supper” before i started this whole ordeal.  and tortillas have always been a staple in my fridge.  unfortunately, most of them are gluten, gluten, gluten.  so last night, much to my delight, i found corn tortillas in the supermarket that were made out of nothing but corn, salt, and water.  thrown on the gas burner to blacken a little bit, they were delicious.  they were especially delicious when topped with salsa, a little bit of leftover chicken, and some pancetta that we had made.  of course, while they were cheaper to buy than some of the normal flour tortillas, they still weren’t cheap.  this lead me to wondering about how to make my own.  thanks to a link i saw on a facebook group for gluten-free recipes, i found this video on youtube:

a little research also lead to this recipe (CLICK).  i plan on trying this over the upcoming weekend, but before i do…

anyone else have some suggestions or recipes they have perfected?

Pancetta-Wrapped Asparagus with Citronette

4 02 2009


2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme


1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Recipe from:

Grilled radicchio wrapped in pancetta

4 02 2009


Serves 6

6 heads radicchio
2 tablespoons olive oil, or more to taste
Salt and pepper, to taste
12 thin slices pancetta
Balsamic vinegar (for sprinkling)
2 Comice pears, cored and sliced into very thin wedges


1. Cut the heads of radicchio in half and lay them cut side up on a cutting board. Sprinkle with olive oil, salt, and pepper.

2. Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Refrigerate for 20 minutes.

3. Prepare a gas or charcoal grill for indirect grilling (one side should be hot, the other cool). Place the radicchio cut side down on the coolest part of the grill, with the stem end toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.

4. Move the radicchio to the hot part of the grill and cook for 1 minute, turning once, or until the pancetta is crisp. Be careful not to let the flames lick the radicchio; if it begins to char, remove it from the grill.

5. Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one. Adapted from Mario Batali’s “Italian Grill”

Recipe from: