Makes two 10-inch piz­zas

201 Health - - Fun With Food -


2 10.6 ounces of gluten-free dough (300 grams each), prefer­ably made from Ca­puto gluten-free flour 1 cup of but­ter­nut squash

puree 4 ounces of cooked spinach 1 yel­low onion (caramelized over medium heat 20-30 min­utes, un­til ma­hogany in color) 2 ounces of cooked pancetta,

cubed 2 tea­spoons grated Parme­san 1 cup shred­ded Gruyere 8 ounces fresh moz­zarella,

cut into strips 6 small fresh basil leaves

Ex­tra vir­gin olive oil


Place a pizza stone un­der the oven broiler; heat broiler for 30 min­utes. Press dough from cen­ter out, stretch to about 10 inches. Spread but­ter­nut squash puree over pizza. Dis­trib­ute spinach, caramelized onion, pancetta and gruyere evenly. Sprin­kle with parme­san, then add moz­zarella and three basil leaves. Slide pizza onto pizza stone. Broil un­til cheese melts and crust is puffed and charred in spots, three to four min­utes. Serve hot.

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