4 Whole MyBread Pita
16 oz San Marzano Tomato Puree
1 Tablespoon Salt
1 Tablespoon Black Garlic + 2 Tablespoon Chopped Black Garlic (approximately 3-4 Whole Cloves for each Tablespoon)
2 Cup Shredded Mozzarella
¼ Cup Goats Cheese (Chevre)
¼ Cup Finely Chopped Chives
Preheat oven to 450 Degrees F Convection. Blend the tomato, salt, and 1 Tablespoon black garlic into a smooth puree. Top the whole Pitas evenly with the black garlic sauce, using about 4oz per pizza base. Next scatter the chopped additional 2 Tablespoons of black garlic evenly atop the sauce. Cover each pizza with about ½ Cup of Mozzarella. Before placing in oven, ‘dot’ each pizza with the goat’s cheese.
Bake the pizzas on parchment lined baking sheets for approximately 10 minutes, or until the cheese is bubbly and golden brown. Garnish with freshly chopped chives and enjoy while hot.Serves 4
For the Panade:
1 Whole MyBread Pita
½ Cup Milk
On a baking tray, dry out and toast 1 whole MyBread pita in a 400 degree F convection oven for about 10-12 minutes. When cooled, rip/break into small pieces and soak in milk. When the bread absorbs the liquid, mash together as much as possible into a coarse paste.
1 Lb. Each – Ground Pork, Ground Beef, Ground Veal (3 pounds total)
½ Cup Finely Chopped Onion
¼ Cup Grated Pecorino Romano Cheese (plus extra for garnish)
¼ Cup Finely Chopped Parsley
6-8 Finely Chopped Garlic Cloves
1 Farm Egg Scrambled
2 Tablespoon Salt
½ Tablespoon Black Pepper
Raise oven to 425 degrees F convection. In a large bowl, mix all the above ingredients until combined evenly. Using an ice cream scoop, evenly portion the meatball mixture. Roll into balls and place so they are just touching on a parchment lined baking tray. (Note: for ~24 meatballs, they should weigh ~ 2.5 ounces and will be slightly bigger than the size of a golf ball)
Bake for approximately 20 minutes or until cooked through. Simmer meatballs briefly on your stove top in your favorite tomato/marinara sauce, and serve hot either as is or atop your favorite gluten-free pasta.