For the soup I took some help from Trader Joes - their Roasted Red Pepper soup is absolutely amazing, there's no use attempting to make this soup at home when they do such an incredible job and at such a great price point. Just heat it up in a sauce pan over medium heat. This soup was a recommendation from my mom and ever since my first taste, it's been a staple in my pantry!
For the pizza:
I roasted one head of broccoli which I had gotten in my CSA bag last week - just the florets. I also roasted my spring onions along side on the same baking sheet. I tossed all the vegetables in a little olive oil, fresh ground black pepper, and 3 cloves of fresh crushed garlic. Into the oven at 420 for about 25 minutes - you just have to watch based on your oven and where your rack is positioned. I set all the veggies aside - the broccoli for the pizza and the onions as a garnish for my soup.
For the crust:
I followed the directions on the Gluten Free Bisquick. (but I used half this recipe for the size pizza I ended up with - the other half was used for my flat bread last week!)
1 and 1/3 cup Gluten Free Bisquick
Herbs - I used oregano, rosemary, and a pasta sprinkle mix plus 2 cloves crushed garlic (fresh)
1/3 cup oil (I used half olive oil half sesame oil for flavor)
1/2 cup water
2 eggs (beaten)
This will make a large amount of dough for one person but enough for two - I split mine and it kept very well in the fridge!
I blind baked my crust in a 450 degree oven on a baking sheet for 12 minutes - just oil the pan a little and rub it on both sides of your dough. Then I added a little shredded pepper jack cheese and melted it under the broiler. I added my roasted broccoli, sprouts, a little more fresh crushed garlic and a little more cheese. I put it back under the broiler just to melt the cheese.
I served my soup with the roasted onions just to add a complimentary flavor and a texture element - plus I just absolutely love onions! The soup also worked perfectly with the pizza. Super delicious and easy dinner!
Enjoy!
Always, J
