The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

Minneapolis


  • 6 AM
    35 °
  • 7 AM
    34 °
  • 8 AM
    34 °
  • 9 AM
    35 °
  • 10 AM
    37 °
  • 11 AM
    39 °
  • 12 PM
    41 °
  • 1 PM
    43 °
  • 2 PM
    44 °
  • 3 PM
    45 °
  • 4 PM
    45 °
  • 5 PM
    44 °
  • 6 PM
    43 °
  • 7 PM
    41 °
  • 8 PM
    40 °
  • 9 PM
    38 °
  • 10 PM
    37 °
  • 11 PM
    36 °
  • 12 AM
    35 °
  • 1 AM
    34 °
  • 2 AM
    34 °
  • 3 AM
    34 °
  • 4 AM
    34 °
  • 5 AM
    34 °
  • 6 AM
    34 °
February 25
45°/ 34°
Partly Cloudy
February 26
59°/ 33°
Sunny
February 27
50°/ 18°
Patchy rain nearby

Capello’s GF Pizza Crust Provides Comfort

Super easy recipe for restaurant-tasting pizza will wow taste buds
Capellos+GF+Pizza+Crust+Provides+Comfort
Sage Marmet

If you like easy-to-make, fancy-tasting pizza… let me put you on a fabulous discovery: Capello’s Gluten Free Pizza Crust. If you like popovers, this crust tastes eerily similar to a popover, however, I find that it adds more flavor to what is usually a boring, plain tasting pizza crust. This crust is a must have at-home staple and I make sure that I have at least two boxes at-hand in my freezer. 

Here’s a recipe that I thoroughly enjoy with this pizza crust: it’s to die for.  

Modified Margherita: 

This pizza is PERFECTION. It tastes light, fresh and is the perfect pick-me-up on a bad day. 

Ingredients: 

  • Generous amount of cherry tomatoes
  • Generous amount of olives
  • Fresh rosemary
  • Fresh Basil
  • Flaky salt (coarse Kosher salt works well too)
  • EVOO
  • Generous amount of Mozzarella cheese
  • Capello’s Gluten Free Naked Pizza Crust 

Instructions:

  • Preheat the oven to the box’s instructions
  • Chop tomatoes in half
  • Chop olives in half
  • Add Mozzarella, olives, and tomatoes onto the crust
  • Add rosemary and basil 
  • Top with drizzle of olive oil and add a pinch of flaky salt
  • Bake pizza in the oven (I suggest 15-18 minutes so it’s crunchier)
  • Enjoy! You deserve it!
Sage Marmet
Sage Marmet
Sage Marmet

 

Leave a Comment
More to Discover
About the Contributor
Sage Marmet, Editor Emeritus
Hey, I'm Sage! I am a senior, and I am the Co-Editor-in-Chief of The Spectrum. Three years ago I began my Spectrum journey as a staff writer. Then second semester I became an editor and edited Student Life. The first semester my sophomore year, I edited Food Features and became the Creative Director. Second semester my sophomore year, I switched to editing the front page. Junior year, I continued as the Creative Director and edited the Opinions page. Last semester I became the Co-Editor-in-Chief, and I edited the Features and Student Spotlight pages. This semester I am continuing as Co-Editor-in-Chief and I am working with the Features team to edit the Features section. My favorite part of Spectrum is the day that we drop the paper because it is always so fun to see all how all of our hard work manifested itself as a great paper!

Comments (0)

All The Spectrum Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *