Baked Apple Torte With a Pizza Twist

What do you get when you combine the cheesy crust of an Against The Grain Gourmet Pizza Shell with baked apples? You get the most amazing gluten free dessert—an apple pie with cheddar cheese taste in a pizza slice. This recipe comes from Kathi Thiboutot, the owner of Healthy Haven, an all gluten free store in Tiverton, Rhode Island. In addition to coming up with a tasty recipe to demo our product in her store, Kathi is a true optimist who opened the first exclusively gluten free store on the east coast and also started a celiac support group. She will be featured in a nationally broadcast television segment called “Smart Woman,” and if you try her recipe, you’ll know why. What a clever (and gourmet) use of our pizza shell.

1 Against The Grain Gourmet Pizza Shell

1/3 cup brown sugar

1/2 teaspoon ground cinnamon

3 large Granny Smith apples, peeled, cored, and cut into 1/8-inch-thick slices

2 tablespoons unsalted butter, cut into bits

Preheat oven to 400 degrees.

Place thawed pizza in a round pizza pan.

Arrange the apples in rows on top of the pizza overlapping them. Sprinkle all over with the cinnamon sugar. Dot the apples with the bits of butter. Bake until the apples are soft, about 15 minutes. Cut into 6 wedges and serve warm.

Serve with ice cream on the side (optional).

Serves 6 people

Gluten Free Meatball Hoagie

Rosemary baguettes are not only tasty bread, but they make the most flavorful, moist meatballs and stuffing mixtures. One of our favorite simple meals is a rosemary meatball hoagie made with extra sharp Vermont Cabot cheddar cheese.

Ingredients:
1 rosemary baguette
1 medium onion
1 egg
1 pound very lean ground beef or bison
1 Tbsp worcestershire sauce.
15 oz organic tomato sauce
2 slices cheddar cheese

1. Defrost baguette on counter for ½ hour or in microwave, following the directions on the package.
2. Cut baguette in two and save half for hoagie.
3. Finely chop ½ baguette and onion.
4. Mix thoroughly with hands all ingredients.
5. Form into balls a little larger than golf balls (makes 12+/-)
6. Brown meatballs in skillet.

7. Add tomato sauce, cover, and allow to simmer for about 15 minutes

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8. Meanwhile, cover open-sliced baguette with cheese slice and place in 300 degree oven to melt.

9. Make sure you accidentally drop something for Chester, who is watching intently.

10. Spoon as many meatballs as you can fit on open-faced baguette.

ENJOY!!