Schar Pizza Crusts as Flatbread!
Disclaimer: Schar has provided Pizza Crusts to a select group of bloggers in exchange for a review/recipe. All opinions are my own; feel free to contact me with questions!
As a celiac, anything that doesn’t need immediate freezing upon arrival is seemingly post-apocalyptic. ‘These pizza crusts can sit on the shelf?!’ I found myself questioning the fact for a long while, but apparently, it is so! Schar products, including their pizza crusts, are almost all “shelf-stable”–which for a gluten free kid in college, means goodies upon goodies that don’t take up precious freezer space.
I called upon le boyfriend to design a fun recipe for lunch this week, using the pizza crusts, and here it is!
(for the diabetics, package says 32g for 1/3 of the pizza crust–which seems extraordinarily high.)
Prep time: 15-20 minutes; Cook time: ~15 minutes
1 Schar Pizza Crust
2 tbs. olive oil
1/4 c. balsamic vinegar
1/2 large kale leaf
1/2 large apple [we used Fuji]
1 c. shredded mozzarella cheese [he wanted gorgonzola, but this college kid doesn’t have everything on hand]
1/2 tsp. garlic powder
1/2 tsp. honey
1. Preheat oven to 410 degrees [according to Schar package]
2. In small skillet, combine olive oil and garlic powder over low heat [to simmer]; combine balsamic and honey in another small skillet over low heat [to simmer, as well]. Simmer for approx. 15 minutes.
3. Cut out stem of kale, and cut leaf into thin strips [1-2in. long].
4. Peel and dice apple into 1/4 in. pieces [our preference, could be a bit larger].
5. Once oven is preheated, brush olive oil mixture on crust and layer crust with cheese, then apple and place in oven until cheese lightly browned.
6. Remove from oven, and sprinkle the kale over the top. Drizzle with balsamic mixture.
7. Enjoy! See photo below!
Impressions/Review: The crust cracked upon baking–very odd. No clue why! Crust, for me, was a bit too hard and the high carb count is a bit of a deterrent [could never sit for more than 1/3]. Le non-celiac boyfriend agreed it was a bit too hard, but commented on similarities of the base to gluten pizza crust. If done again, we both agreed to add more apple, and perhaps more cheese. Overall, quite delicious!