14” gluten-free shell
1½ tsp. olive oil
1½ tsp. crushed garlic
1½ oz. fresh baby spinach
3 oz. ricotta cheese
7 black olives, broken
4 slices prosciutto
6-8 roasted sweet peppers
Brush the gluten-free shell with olive oil and crushed garlic. Top with shredded mozzarella cheese and bake at 550° for 6 minutes (or until cheese bubbles and begins to brown). Remove from the oven and top with spinach, dollops of ricotta cheese, black olives and slices of prosciutto. Garnish with the roasted peppers. Enjoy!
Watch the recipe video with PMQ test chef Brian Hernandez at pmq.com/deiorioglutenfree!
Get the Gluten Out
As more restaurants offer gluten-free options, the competition for these customers is getting stiffer. Here’s how to earn their business:
Create a foolproof system. Enroll in a reputable gluten-free certification program to ensure strict standards in your kitchen. When it comes to cross-contamination, you can never let your guard down.
Show that you care. Besides gluten-free pizza, create a gluten-free dish for each part of your menu, from appetizers to desserts.
Communication is key. Make sure your waitstaff, phone staff and kitchen crew understand the needs of the gluten-free community. Train them to answer questions about your kitchen and how you prevent cross-contamination to provide a safe product.
Reach out to the community. Work with gluten-free bloggers and local celiac support groups. Invite them to a special gluten-free tasting or host a celiac awareness night.