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.
Gluten is a binder so when baking with grain flours without gluten one loses the binding power found with wheat flour. Gluten free recipes always have multiple flours because it requires the combinations in order to secure the necessary texture that can be found in using only wheat flour. The consistency of pizza dough without gluten is unique when at the pre-baking stage. It is much more delicate that wheat dough and also feels much more gooey for lack of a better word. This crust is something my family loves and can be topped with anything.
We recently received a shipment of fresh pears from an out of state relative. Exclusively 'eating local' in Colorado is really impossible from now until June. We've been working through stores of apples. Our local pears are long gone since they do not store as well. Getting a fresh shipment is like the sun coming out on a dreary day. I wanted to fold them into my pizza and decided to marry them with some of my favorite things; arugula, prosciutto and parmigiano reggiano cheese.
Recipe
HOMEMADE GLUTEN FREE PEAR PROSCIUTTO ARUGULA PIZZA
Ingredients
Pizza Crust:
- 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)
Instructions
- 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.
Notes
Nutrition
THE INFINITE MONKEY THEOREM - SAUVIGNON BLANC/SEMILLON 2011
Just stating the winery name, The Infinite Monkey Theorem, will give a clue about the degree of hipness of Denver's star urban winery. The name is derived from the actual probability theorem that if a monkey were given a typewriter and unlimited time he would eventually recreate the works of Shakespeare. I have no comment on the theorem but can say were a winemaker (Ben Parsons) given Colorado grapes (and some from out of state), a Quonset hut in the Santa Fe Arts District, that in a relatively short time, superior wines will be created. So agrees Wine Spectator; read their reviews here.
Growing up in awe of the original Planet of the Apes movies I was immediately drawn to IMT's graphics and the fact that every person I've ever mentioned their wine to lights up like a Christmas tree and begins gushing over it as if recalling their first crush. Completely justified I can attest. Last fall I attended a party to roll out their Wine in a Can. We were asked to wear Speakeasy costume, the movie Bonnie and Clyde was projected onto the outside of a neighboring Denver skyscraper. The food was good, the verve palpable through the mixed crowd, happy to be part of anything Infinite Monkey Theorem. (Just by saying the name out loud, don't you feel a teensy bit cooler than 5 minutes ago?)
The winemakers surely are cool themselves but completely unpretentious and really just want to get down to the business of making good wine. The back of the bottle reads: 'The Infinite Monkey Theorem represents the counter culture in winemaking. No vineyard. No pretense. We buy the best grapes and make ridiculously good wine.' And they do; make ridiculously good wine
This monthly recipe redo and swap features a vintage recipe for which the swappers change at least 3 things and stay true to the intent of the recipe. Other variations of the original recipe can be found in the links below.
PolaM says
that is an interesting pizza! Looks delicious too!
Boulder Locavore says
Maybe a bit off beat I agree. It was delicious!
Sara says
Oh that pizza looks divine! I love using fruit on pizza, pear with prosciutto is such a great combo! 🙂
Boulder Locavore says
Admittedly Sara I think the only other time I have used fruit is on a Hawaiian pizza. I feel like a culinary 'trail horse' in the pizza department! Not sure what made me think of this combo but it was great and I'll strive to think of more using fruit like this now.
Kiri W. says
First – that is one of the coolest wine bottle designs ever.
Second – The pizza sounds to die for. Pear and prosciutto must be a wonderful combination. Amazing!
Boulder Locavore says
I completely agree on the wine bottle! Aren't they just the most clever? Love their whole vibe AND the wine is good. It really stands up to the cheeky graphics. The pizza was great. I'm going to have to stop answering comments and go make another one! Just thinking about it is making me too hungry….
Lindsay @ Rosemarried says
You're totally right, there is no improving upon perfection. Pizza just might be the perfect food! I love the combination of flavors you went for with this pizza. Pears and proscuitto?! yes, please. 🙂
Boulder Locavore says
Thank you Lindsay. Being such an inspired flavor innovator yourself I'm flattered (and loved your swap dish).
Jamie says
I am obsessed with the salty/sweet combo… this pizza is right up my alley! It looks wonderful!
Boulder Locavore says
You know Jamie I really has not thought about the salty sweet thing overtly at least but these flavors popped to mind, loving all of them individually. I was so delighted it turned out so delish!
Georgia | The Comfort of Cooking says
What a great combo of flavors in this beautiful pizza! Thanks for the inspiration! Love your blog. 🙂
Boulder Locavore says
Thank you Georgia! I'm flattered by your comments and hope you'll keep reading!
laurarees says
I love that combo of pizza toppings – I needed some motivation to bust out of my pepperoni rut!
And thanks for sharing that fun stuff on the winery – I work in marketing/branding so I found it especially interesting!
Boulder Locavore says
I too feel I really get into the tomatoe sauce pepperoni rut! This swap has been great to make me think a bit differently and this pizza makes be really feel I need to do more! Glad you enjoyed the winery scoop. There are so many great new wineries that are making it all fun AND with good wine. Taking the old school high brow reputation out of the industry a bit.
Shumaila says
I love all the information in this post about gluten free baking, especially in pizza crusts. Not being gluten allergic, it never crossed my mind, how would one achieve the binding in bread doughs, and didn't know you had to use different gluten free flours to get the desired texture. And I think its absolutely wonderful to use pear in your pizza topping! (And does you relative ship to Arizona as well?)
Boulder Locavore says
You know it's not something that would cross anyone's mind unless you needed it to! Did not cross mine before I learned I was intolerant. It does open the doors to wonder so much about food restrictions and how to work with them without compromising the love of food! I have learned about more types of flour than I ever imagined existed. Any startch, grain, legume or bean you can think of probably has a correlating flour that has a very specific flavor and texture profile. I believe it has opened a whole world to me I would have never discovered otherwise!
Lisa @ Tarte du Jour says
Mmmm… This pizza is my kind of meal!! It looks like what I hope for when I go to those wood fired pizza joints, but am disappointed. See…making it at home is always better. Toni, you've inspired me to make a gluten-free tart. Do you have any good gluten-free tart crust recipes? I'm swamped with work this month but come April I will reemerge and want to start experimenting. I love this post! Oh and sauv blanc is my fav!!
Boulder Locavore says
You know I made a soft crust tart I posted: https://boulderlocavore.com/2011/08/black-raspberry-creme-soft-shelled-tart.html I'm unsure I've actually made a gluten free 'regular' tart. I'll poke around and send you an email! It's so fun to have time to experiment in the kitchen isn't it? Seems a novelty with our mad schedules!
Baker Street says
Woah! Pear Pizza! That's a first. Would love to give it a try! 🙂
Boulder Locavore says
It's really good especially with the salty Proscuitto. I hope you will try it and enjoy it as much as I did!