The following recipe is from the June 6 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Earlier today we introduced Elizabeth Barbone's Gluten-Free Pizza Crust from How to Cook Gluten-Free, a must-have recipe for all of the gluten intolerant folks out there who couldn't dream about living without pizza. So for the newsletter recipe we thought we'd give one of Barbone's topping combos a go.
This Gluten-Free Roasted Tomato Pizza forgoes tomato sauce in favor of slowly roasted grape tomatoes. They top the par-baked crust alongside caramelized onions, artichoke hearts, and fresh mozzarella for a pie that tastes fresh and very light, almost more flatbread than pizza.
What Worked: Sweetly roasted tomatoes and caramelized onions make for great pizza toppers alongside tangy artichoke hearts and mild fresh mozzarella.
What Didn't: Next time we'll be sure to give our cheese a good squeeze before scattering it over the pizza.
Suggested Tweaks: This topping combo is great, but the flatbread-like qualities of the gluten-free pizza crust have us dreaming up all sorts of possibilities, like, say, subbing out the mozzarella for feta and scattering some oil-cured black olives over the top.
- 2 pints grape tomatoes, halved
- Olive oil
- Kosher salt
- 1 Gluten-Free Pizza Crust
- 3/4 cup caramelized onions
- 1 can (14 ounces) artichoke hearts, drained and halved (or quartered if large)
- 1/2 pound fresh mozzarella, sliced
Adjust oven rack to the middle position and preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the tomatoes with a generous drizzle of olive oil. You want the tomatoes to be glistening with olive oil but not drenched. Sprinkle lightly with kosher salt and toss to coat.
Spread the tomatoes on the prepared baking sheet. Roast until the tomatoes soft; the edges should be a dark golden brown with some black spots. (Roasting time will vary depending on tomatoes. Check them after 20 minutes.)
Remove the tomatoes from the oven. Leave the oven on. Using a large spatula, scrape tomatoes into a small bowl.
If you didn’t brush the dough with olive oil before letting it rise, do so now.
Bake the crusts for 15 to 18 minutes, until lightly golden brown. Remove from the oven and place on a wire rack. Leave the oven on.
Top the crust with caramelized onions, tomatoes, artichoke hearts, and mozzarella.
Return the pizza to the oven. Bake until the cheese is melted and bubbly. Fresh mozzarella does not really brown; after 5 minutes check the pizza. If the cheese is melted, it is done. If not, bake for a little longer. Remove from the oven and return to wire rack. Allow to cool for 5 minutes before serving.