When you’re gluten-free, chances are you can’t take advantage of take-out pizza anymore. Luckily, making pizza at home is fast and easy. Using a gluten-free pizza dough mix makes it even easier. Yes, if you’re so inclined, you can make your own GF mix, but I find having a stash of mix in the cupboard makes my life easier.
Since going gluten-free, I don’t eat a lot of breads, so I don’t keep a lot of GF flours on hand. I rely on a well-stocked pantry for those days when I throw my menu aside and hope there’s something to eat in the house!
Most recipes for pizza are pretty standard: crust topped with sauce, cheese, and meat and veggies. This recipe is a bit different in that in features a this layer of olive oil instead of heavier sauce. This light pizza is perfect in the summer — and if you want to grill it, go ahead. Just make sure your crust is about 1/3-inch thick, and make sure you watch carefully to prevent burning anything!
Pizza with Chopped Artichoke Hearts, Basil, and Olive Oil
By August 11, 2013Published:
- Yield: 3 - 4 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 60 mins
This gluten-free and vegetarian pizza will make a believer out of meatless pizza skeptics.
- pizza dough made from gluten-free mix or pre-baked pizza shells
- cornmeal for sprinkling
- 1/4 or less cup olive oil for brushing on crust
- 1 cup cherry tomatoes cut in half
- 6 ounces jarred marinated artichoke hearts cut into bite-sized pieces, marinade reserved
- Salt and pepper to taste
- 1/4 cup Parmesan cheese finely grated
- 12 large fresh basil leaves
- Preheat your oven to 425 degrees (or follow the directions for the brand of pizza dough you’re using).
- Roll out your dough into a approximately 12-inch round approximately 1/3-inch thick (or freeform it, making an oval or square). Sprinkle a bit cornmeal on a baking sheet or pizza stone.
- Brush a thin layer of olive oil over the crust. Bake the crust for approximately 10 minutes. While your crust is cooking mix the tomatoes, artichoke hearts, and a bit of the oil from the artichoke hearts in a bowl. Add a bit of salt and pepper to the mix.
- When the crust is done, top with a thin layer of Parmesan if using, then spread your tomatoes and artichoke hearts over the cheese.
- Bake for another 15 minutes or so — watch to make sure the crust is browning on the edges, but not burning. Your cheese will be melted and the vegetables will be browning.
- Remove from oven. Stack six basil leaves on top of each other. Roll into a tight cigar shape, then thinly slice into long strips. Repeat with the remaining basil. Sprinkle the basil over the pizza and serve.