It only seemed right to kick off the Wine Down Kitchen blog with a Gillmar pizza night! When you have a live-in pizza connoisseur there’s alway room to get creative in the kitchen with new types of crust and toppings. This time I chose Udi’s gluten free pizza crust topped with, Trader Joes’ truffle oil, organic kale, roasted beets, sheep’s milk feta, pepper and a pinch of tuffle salt. If you’re feeling fancy add a balsamic drizzle before you serve. As you can see, I didn’t get a chance to get fancy before my husband had a “taste test”.