It’s possible that I’ve been going a little salad crazy around here lately. Jack has brought it to my attention that we may have one too many salad recipes on the site. So this week, I’m changing things up: first pasta and now pizza. Because sometimes we all need to live a little and just say yes to a few carbs.
So last Sunday night when I announced “pizza night!,” I got a thumbs up from Jack. When I said “it’s gluten free pizza night!!!!” he gave me a look.
I knew Pamela’s pizza crust would be good (like I mentioned before, all of my gluten friends swear by their flours), but even Jack was surprised how gluten-full it tasted. The dough is very sticky to work with (you won’t be tossing it into the air). We carefully formed it, partially baked it and then grilled it. The edge was crispy, the middle was chewy… you’d never know this crust was made with brown rice and other whole grains.
Figs just showed up at our farmers market so I did a flatbread-style pizza with creamy ricotta, juicy figs, pesto, arugula, pistachios and balsamic. (Basically a really good salad on a pizza!). I’m so excited about this salty-sweet ingredient combo that I figured out how to make an animated gif to demo it for you:
Technically, this recipe should serve 3, maybe 4. That night, it served two. We had a hard time not devouring every slice before we were done with the photos…
- 2 cups Pamela's Pizza Crust Mix
- (yeast is included in the mix)
- 1 cup plus 2 tablespoons warm water
- 2 tablespoons olive oil
- 1/4 cup gluten free cornmeal
- olive oil, to brush on the crust
- 2/3 cup ricotta
- 1 cup sliced figs
- a few dollops of pesto
- a handful of arugula
- 2 tablespoons pistachios, toasted & crushed
- drizzle of honey (optional)
- drizzle of balsamic vinegar
- Preheat oven to 475. Mix the pizza dough according to package directions. Use a little cornmeal to help form the dough into (about) 2 10-inch pizzas. Since the dough is sticky, we put it between 2 pieces of parchment and rolled the crusts out with a rolling pin.
- Partially bake them (on parchment) for 8-10 minutes or until they're cooked in the middle and cohesive enough to lift off in one piece. Brush with olive oil and grill for 1-2 minutes on each side.
- Top grilled flatbreads with ricotta, sliced figs, a few dollops of pesto, arugula, pistachios, honey, and balsamic vinegar (or balsamic reduction).
- Optional step: make a balsamic reduction by simmering vinegar over low heat in a small saucepan. Stir frequently until it's evaporated into about half the amount you started with.
Vegan option: skip the ricotta (and the honey), and spread a layer of pesto instead.