Nothing expresses the joys of a hot summer day and unwinding with friends quite like a picnic at the beach. For this picnic we teamed up with Venice Baking Company and made, oh-so-simple, gluten free Pizzas with their amazing wonderful gluten free crusts! The first pizza, we used their plain gluten free crust and topped with my homemade marina sauce, prosciutto, smoked mozzarella, arugula, then topped with a fried egg and red pepper flakes. The next pizza we used the spice gluten free crust. We did a Scandinavian twist beckoning to our roots, topping with whipped cream cheese, smoked salmon, homemade pickled red onions and snipped chives. Just add a glass of Sparkling Rosé with fresh seasonal raspberries to refresh you on the hottest of summer days! Peace.. Britt and Madi
Simple fresh ingredients.
Smoked salmon, capers, chives, whipped cream cheese, and homemade pickled onions.
A white sheet was haphazardly draped across the sand for our linens. An old weathered wicker picnic basket provided a table-like surface to place food, wine, and utensils. I nabbed some pillows from home for added cushion and comfort. To say the setting was ideal would be the understatement of the summer!
Prosciutto, Smoked Mozzarella, Arugula & Fried Egg Gluten Free Pizza:
1 Venice Baking Company plain gluten free pizza crust
1/4 cup marina sauce
1/2 cup shredded smoked mozzarella
1/4 cup wild arugula
one cage free egg
red pepper flakes
bake on oven rack at 450 degrees until golden brown approx 20 minutes.
Smoked Salmon, Whipped Cream Cheese, Capers & Pickled Onion Gluten Free Pizza:
1 Venice Baking Company spiced gluten free pizza crust
Cream Cheese – whipped with sea salt and snipped chives
Capers, rinsed and drained
Pickled red onions – recipe below
Brush crust with olive oil & sprinkle with minced rosemary. Bake in oven at 450 degrees until crisp approx 20 mins
Remove from oven, spread with whipped cream cheese. Top with smoked salmon, capers, pickled onions & snipped chives.
Pickled Red Onions
1 medium red onion, thinly sliced (about 1 cup)
1/4 cup red wine vinegar or apple cider vinegar
1/2 teaspoon sugar
Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.