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Gluten-Free Roasted Tomato Pizza

The following recipe is from the June 6 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Tina Rupp]

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.

Reprinted with permission from How to Cook Gluten-Free by Elizabeth Barbone. Copyright © 2012. Published by Lake Isle Press. Available wherever books are sold. All rights reserved.

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