This month our Vintage Recipe Redo/Swap features a recipe for Pizza from Mary’s Italian Dinners in Spokane Washington. I love the simplicity of how the original recipe is written. It seems familiar and relaxed. I will admit for the first time since beginning this swap over a year ago I felt ‘there is no improving on perfection’. There is nothing like a homemade pizza which is something most of us don’t take the time to make. I decided instead of turning this into something else I would make a gluten free pizza from scratch with a recipe I’ve had for years and also do not make enough.
HOMEMADE GLUTEN FREE PEAR PROSCIUTTO ARUGULA PIZZA
From scratch gluten-free pizza crust with salty, sweet, peppery pear prosciutto argula topping!
- ¼ cup millet flour
- ¾ cup finely ground brown rice flour*
- ¼ sweet rice flour*
- ¼ cup arrowroot starch or tapioca starch
- ½ cup tapioca flour
- ¾ teaspoon salt
- 1 ½ tablespoons plus 1 teaspoon granulated sugar
- 2 ½ teaspoons dry active yeast
- ¾ cup water heated to 115-120 degrees
- 2 tablespoons ricotta cheese
- 2 eggs room temperature
- 2 ½ tablespoons olive oil
- ½ teaspoon apple cider vinegar
- 1 tablespoon honey
Pizza Toppings (adjust amounts to suit personal preference)
- 1/8-1/4 pound thinly sliced Prosciutto
- 1/2 pear peeled, cored and thinly sliced lengthwise
- 1/2 cup arugula washed (torn if large leaves)
- 1/2-3/4 cup Parmigiano-Reggiano cheese (I used a vegetable peeler to make thin, rectangular slices)
- In a small bowl yeast, 1 teaspoon sugar and ¼ cup of warmed water. Stir to combine and allow to sit for 5 minutes so the yeast can activate (it becomes foamy and smells like bread).
- Combine millet flour, brown rice flour, sweet rice flour, arrowroot/tapioca starch, tapioca flour, 1 ½ tablespoons sugar and sift into mixing bowl (for a standing mixer preferably or a bowl to be used with a handheld mixer).
- Using the paddle attachment on a free standing mixer add eggs, one at a time, mixing in between to combine.
- Add olive oil mixture slowly mixing at low speed to combine.
- Begin to slowly add some of the warm water, watching the consistency of the dough. You will note it to be drier like bread and begin to become glossy. Only add water until the dough begins to turn glossy; do not over thin the dough. I used approximately an additional ¼ cup to reach the desired consistency. This amount will vary depending on your location and flours used.
- Spoon dough onto a pizza pan or cookie sheet. Spread dough to cover the pan either with a spatula or by hand. Note: the dough can be sticky so putting some olive oil on your hands before working the dough should address the stickiness and allow you to press it into the pan.
- Place a thin kitchen towel over the dough and allow it to rise undisturbed in a warm spot for 40 minutes. Preheat the oven to 375 degrees while the dough is rising.
- After the dough has risen, bake the crust for 10 minutes. Remove crust and increase oven temperature to 400 degrees.
- Brush with olive oil and place toppings on crust. Bake for around 6-8 minutes. Broil pizza under the broiler for 1-2 minutes (be sure to watch so it doesn’t burn). Allow to cool until able to be handled, cut and enjoy.
*I prefer ‘Authentic Foods’ brand because their flour is so finely ground. Mix olive oil, ricotta cheese, honey and vinegar in a small bowl and allow to come to room temperature.
I chose a Sauvignon Blanc/Semillon 2011 as a perfect pairing with my pizza