recipes
Gluten-free deep pan cheese crust pizza and capriciosa
2021-03-06
Ingredients
- 500g gluten- free flour (Schar)
- 1 tbsp. sugar
- 1 tbsp. salt
- 12g yeast
- 50g butter
- 300ml warm milk
- 200g shredded mozzarella
- I jar ready-made tomato sauce
- 2 fresh mozzarella balls
- 100g mushrooms
- 200g diced cooked ham
- Artichokes hearts
- 2 tbsp. olives
- 2 hard boiled eggs
- Good pinch oregano
- 1 tbsp. garlic butter
Method
Make a bread dough using the flour, sugar, salt, yeast, butter and milk. The dough should be more of a paste consistency rather than elastic. Divide into 2 balls and brush lightly with olive oil and wrap in cling film. Allow to rest for 1 hour. Take 2 sheets of baking paper and brush with oil, place one ball on the oiled paper and cover with the other oiled sheet. Press and roll gently into the desired size. Remove the top paper and carefully flip over onto a baking tray. Top capricciosa with tomato sauce, mozzarella slices, olives, ham, artichokes hearths, mushrooms. Eggs and oregano. Allow the dough to rest for another 30 minutes before baking in pre heated oven at 200°C. To make cheese crust pizza, use shredded mozzarella to make a rim of cheese, 1 cm inside the border. Flip dough over and pinch to secure the cheese inside, fill centre with the tomato sauce, mozzarella slices and extra ingredients to your liking. Brush with garlic butter and bake at 25-30 minutes or until cooked through.
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