This has been a busy couple of days! We had company coming in from out of town and we also had the America's Cup Sailing Race in San Diego! We went Sailing with our friends and watched all the amazing race boats performing their duties. Several times we thought they may hit us because they go so fast! It was quite the experience. We plan on going to San Francisco next year to watch the main event.
Trying to keep the kids fed while keeping up with work and blogging and all my household chores can be a task. Tonight I decided for pizza night. For most Families that means calling your local takeout place. It is not that easy for us with the Celiac. There are local places that have gluten free pizza, however, most have cross contamination. So I made my own crusts and set out to make several different pizzas in my kitchen where I know it is safe for Taylor.
I made 4 Pizza's
1 Garlic Chicken Pizza
1 Margherita Pizza
1 BBQ Chicken Pizza
1 Proscuitto and Onion Pizza
Our favorite pizza was the Proscuitto and Onion. I shared the recipe below.The most important part of any pizza is the crust. Especially when you are going for gluten free. Below is the best pizza dough recipe that you would NEVER know was gluten free.
For the dough:
1/2 cup warm water
2-1/4 tsp active dry yeast
1-1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 1/4 cup gluten-free all-purpose flour
1-1/2 teaspoons salt
Additional olive oil for oiling the bowl
Measure the 1/2 cup warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the 1-1/4 cups room-temperature water and oil.
Place the flour and salt in the bowl of a standing mixer fitted with the paddle.
Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.
Stop the mixer and replace the paddle with the dough hook. Adding flour as needed if it sticks to the bowl, knead the dough about 4 minutes.Take out of mixing bowl and move onto a floured counter top. Knead, adding flour as needed until a smooth consistency. Form the dough into several balls and put it in a deep, oiled bowl, and cover with plastic wrap.
Let it rise 1 hour.
Let it rise 1 hour.
Press the dough to deflate it.
Working on a baking stone or baking sheet that has been sprayed with non-stick spray, . Form each ball into a flatdisc
Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½ inch thick. Holding the center in place, stretch the dough outward, rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of about 12 inches. Use your palm to press down and flatten the thick edge of the dough. .Brush the entire dough round with a little olive oil. Add the toppings.
I adapted from this Proscuitto and Onion Pizza recipe from The Pioneer Woman
1 whole Pizza Crust from above recipe
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
1/4 cup Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
8 slices Prosciutto (more To Taste)
Preheat oven to 500 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 20 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.