Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Pear & Bacon Quinoa Pizza
Turn ordinary pizza into a gourmet dinner with this upscale pie made with sweet pear slices, crisp bacon strips and three different types of cheeses. Quinoa flour adds unique flavor and extra protein and fiber to your homemade crust!
Ingredients:
- • 1-1/2 cups Bob’s Red Mill Unbleached White Flour
- • 2/3 cup Bob’s Red Mill Organic Quinoa Flour
- • 1 Tbsp Bob’s Red Mill Active Dry Yeast
- • 1 tsp Bob’s Red Mill Sea Salt
- • 1 tsp sugar
- • 3/4 cup hot tap water
- • 2 Tbsp olive oil, plus extra for brushing dough
- • 2 pears, thinly sliced
- • 8 Canadian bacon rounds, cut into strips
- • 1/2 cup Manchengo cheese, shredded
- • 1/2 cup pepperjack cheese, shredded
- • 1/2 cup Parmesan cheese, shredded
Directions:
- Preheat oven to 450° F.
- Line two baking sheets with parchment paper. Sprinkle with cornmeal and set aside.
- In small bowl, mix cheeses together; set aside.
- In bowl of food processor, add white flour, quinoa flour, yeast, salt and sugar. Pulse to combine.
- Add hot water and olive oil to a glass measuring cup. With food processor running, pour mixture into feed tube (or slowly pour into bowl). Let dough process for one minute.
- Remove dough and place on a floured board. Cover with a medium-sized bowl and let rest for 10-15 minutes.
- Divide dough into four pieces. Roll or pat each piece into a circle and place on baking sheets.
- Brush circles with olive oil. Add pear, bacon, then cheese.
- Bake pizzas for 15-18 minutes, rotating during baking if needed.
