Cooking With Talia and Papa presents a delicious recipe for Gluten Free Pizzagna. Baked to perfection, this dish is a must-try for any gluten-free food lover!
Tasty Gluten-Free Pizzagna Recipe with Talia and Papa
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Pizzagna Perfection: Gluten-Free Goodness with Talia and Papa
hi guys you say hi hi hi okay we’re back this is an impromptu real short uh video on the Assembly of pizza onion talia’s original recipe on cooking with Talia and papa so Pizza Ana was talia’s idea when she said can we combine pizza and lasagna and I said.
Well let’s think about it and we did so what we’re going to have is three different layers of pizza toppings and cheeses and those will be our three layers of pizzagna all right so as always when we make lasagna let’s get a little coating of sauce in.
Our pan in our lasagna pan that I already preg greased a little bit with some olive oil okay and to let’s start laying in the first layer of lasagna this folks is a gluten-free imported from.
Italy lasagna noodle it is La fabria Dal la pasta It’s imported from Italy and let’s get one more on there Tow on the end okay it’s gluten-free and the noodles are amazing we’ve used them already all right so the first layer towel I’m going.
To have you handle this just hold that pop for that for now the first layer is going to be rot with olives and mushrooms okay olives and mushrooms will be our first layer that’s a great pizza topping don’t we always get black olives on our on our pizza mhm and sometimes mushrooms we barely get mushrooms but I.
Like mushrooms if Dad orders a pizza then yeah it’s always mushrooms is it oh then he’s going to like this okay let’s get all the Riata on there all of it all of it there’s only one layer of rata so it all goes on you want me to spoon and you spread no I’ll do both you’re going to do both okay I’ll spoon it all on and then then spread.
it the rata mixture is of course rata cheese plus peino Romano plus parsley plus black pepper Plus salt plus what else we put in it oh sauce of course we get a little sauce in there.
Helps it spread gives it that nice pink color good okay let’s spread that out okay that’s it try to cover the whole thing good this is the the hardest layer because of the rotta usually when we make lasagna we make it all with rotta.
We got to do this three times but we get to do a little mixture this time M very good all right olives black olives of course for pizza you like black oloves mushrooms you’re doing it wrong I’m.
Doing it wrong why because now I’m turning out to be some of the teacher oh you’re the teacher okay I’m the teacher all right that was about time okay good next layer will.
Be sausage and provolo can you grab the provolo so let’s put the provolone on First and this is our our our favorite sausage this is our hot Italian chicken sausage that we get organic antibiotic free from fresh time let’s get a couple more in there you like a lot of cheese do professional yes.
Get it in there how about one more you’re going to make it look good okay it’s called professional that’s it this is going to be loaded and we might tellw you know we might want to put a couple pieces of provolone on top again on top of the sausage like.
To kind of just hold it in yeah okay okay next layer of pasta is a sauce mm- okay boy this is going to be thick because we.
Still have another layer that’s okay pepperoni is next but we’re using our special super sad pepperoni spicy that we got down at pen Mac last week this little thing no this big one that was extra I thought you might want to snack on it okay.
pepperoni that’s it and we have little saral to go on top of that so the idea was to get a different topping and a different cheese in each layer of the lasagna I’m going to spread it out a bit so it’s not just it’s professional like you said.
Yeah you going to spread it out nice and smooth and even is this side done I’ll start with the cheese okay a few little B spots oh don’t forget the.
Cheese will melt and it’s going to spread yeah the pepperoni won’t the pepperoni won’t you’re right okay all right now last layer this is the top layer okay let’s get this one this is going to be.
Thick okay now T here’s what I need you to do with those I need you to cut those down the middle this way okay okay cuz we’re going to put those on the ends just one cut on each one right down the.
Middle we’re also going to be making some chicken romano and spicy greens I have a feeling we probably didn’t need anything else but this pizza on but we always make it right I think we could have used a sharpen knife for this this is like not even that much.
Going through oh well it’s okay you got it here and here and then that one on the other side there you go that’s it you have to rip that little piece down it’s okay.
That is beautiful and that’s going to go in at 375 for about 30 minutes then we’re going to take it out put another layer of pecarina Romano on top and another 10 to 15 minutes we can snack on those yeah and that folks is piz Onna oh is that heavy feel that though.
that’s a meal and of course we’ll show you the finished product and there you have it Pizza Ona we’re going to get it in the oven for about 30 minutes on 375 and then put some more cheese on top another 10 to 15 minutes and it’ll be done.
Salute there is a slice of pizza on you with all the layers here is a shot of the whole dish and you can see the layers in there as well T I think we did a pretty good job what do you think mhm looks good yeah bonao everybody oh.
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