In our first attempt at a round Gluten-Free pie, we’ve created the ultimate homage to one of our all-time favorite recipes: Stanley Tucci’s Roasted Tomatoes. Our latest most-watched reel, the roasted tomatoes are clearly loved in many people’s kitchens outside of our own, and for good reason! The savory, salty, and jammy tomatoes are great as a side to nearly anything – but that then begged the question: how would they taste on a pizza??
That brought us to this Gluten-Free Thick Crust Roasted Tomato & Parmesan Pizza. It’s fluffy and crispy in the crust, fresh and tomato-y in the sauce, and then is topped with the beautiful chewy texture of the tomatoes and torn pizzas of creamy, bubbly buffalo mozzarella. *MUAH!* It’s delicious!
Drizzle some high-quality olive oil on top with a grind of fresh black pepper and you’re set! Let us know if you give this a try!
Gluten-Free Roasted Tomato with Parmesan & Buffalo Mozzarella Pizza
Ingredients
- Gluten-Free Pizza Dough, listed below, or regular (to preference)
- good quality olive oil
- 3 cloves garlic, minced
- 12 oz. pureed San Marzano tomatoes
- Parmesan-Reggiano, grated, to preference
- 1 ball Buffalo mozzarella, torn
- 1 tsp dried oregano
- 1 pint cherry tomatoes
- kosher salt and freshly ground black pepper
Instructions
- To begin, make your pizza dough (recipe below) and roll it out on a sheet pan. White you're letting that rise, preheat the oven to 300 degrees.
- Slice the cherry tomatoes in half and place sliced-side-up on a sheet pan. Drizzle with olive oil, and sprinkle with kosher salt and freshly ground pepper. When the oven is hot, pop the tomatoes in for 1-hour, or until they become shriveled and jammy. (if you don't have an hour to spare, you can increase the oven temperature and rotate the pan more often. just be sure to keep an eye on them so they don't burn!).
- While the tomatoes cook, and after your dough has risen, spread the oil & garlic mixture and the pureed tomatoes over the entire surface. From there, add the grated Parmesan-Reggiano, the torn buffalo mozzarella, and the oregano.
- When the tomatoes look slightly charred around the edges and are raisin-y, remove from the oven. Raise the oven temperature to 500 degrees F.
- Once the oven reaches 500 degrees F, toss the pizza in the oven for 10-15 minutes. Rotate the pizza halfway through.
- After 15 minutes, remove the pizza from the oven and top with the roasted tomatoes, a drizzle of olive oil, and more parmesan, if desired. Enjoy!
Moments Gluten-Free Pizza Dough
Ingredients
- 1 cup warm water
- 1 tsp Fleischmann's Yeast
- 1 tsp honey
- 2 1/4 cup Cup4Cup GF flour (or regular flour)
- 1 tsp kosher salt
- extra virgin olive oil
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out with a glass!
