Basil-Cheese Pizza

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I know this isn’t a dessert or even a snack by any stretch of the imagination, but it’s gluten free and turned out well, so I thought I’d share it.  Although we made a vegetarian basil-cheese pizza, you can use whatever toppings you like.

Original recipe

 

Basil-Cheese Pizza
Adapted from Epicurious

Yield: Two 10-inch pizzas

 

For tomato sauce:

  • 1 (15-ounce) can crushed tomatoes with added purée
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dried oregano

For crust:

  • 2 cups gluten-free flour
  • 1 teaspoon xanthum gum
  • 1 teaspoon fine sea salt
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
  • 2 teaspoons sugar
  • 2 large egg whites, lightly beaten
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil

 

For topping:

  • 4 teaspoons extra-virgin olive oil
  • 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)
  • 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)
  • 4 large fresh basil leaves, roughly torn

 

 

Make tomato sauce:

  1. In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil.
  2. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes.
  3. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.

 

Make pizza crust:

  1. In bowl of electric mixer, whisk together gluten-free flour, xanthum gum, and salt.
  2. In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer).
  3. Stir in yeast and sugar.
  4. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
  5. Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
  6. Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball.
  7. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
  8. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
  9. Using baking peel or just holding the corners of the paper, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes.
  10. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool.  If you don’t have a baking peel, hold the corners of the paper to transfer the crust to the rack, then slide the paper out from under the crust.
  11. Bake second crust in same manner.
  12. Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.

Top and broil pizzas:

  1. Preheat broiler. Transfer baked crusts to 2 large baking sheets.
  2. Brush 1 teaspoon olive oil over each crust.
  3. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano.
  4. Drizzle remaining 2 teaspoons olive oil over pizzas.
  5. Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes.
  6. Scatter with basil, slice, and serve immediately.

 

 

 

 

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