I always seem to have at least a 100 eggs in my garage refrigerator at all times. When I am bored or don’t know what to make for dinner I tend to gravitate towards using up the eggs and making breakfast as our dinner.
This time I decided to make a breakfast pizza. My brother made it for me once and I really enjoyed it. So this time I decided to make one for my family. While I can’t truly remember what my brother topped his pizza with — I just scoured the fridge and went from there for my breakfast pizzas.
I found slices of ham, spinach, and wonderful onions and tomatoes from my garden. I couldn’t wait to get started!!
Last night we took the ferry ride to Alexandria, VA and thought we would be able to visit all the cute little shops. Well how mistaken were we. It started to rain and rain and rain and then rained even some more! I had to buy an overpriced umbrella to stay somewhat dry even though my shoes and socks were a different soggy story.
Two places down from where I purchased my umbrella was Pizzeria Paradiso. Our friends took refuge there because 1. our friends were hungry and 2. since being indoors kept you warm and dry. Nevertheless, we decided it was a very good idea especially since our phones all went off alerting us of flash floods in the area till 11:30pm.
I ordered a nice hot cup of tea to warm up with when I noticed on Pizzeria Paradiso’s menu it stated they had homemade gluten free 9” crust for an extra $2. Not pre-made, cool!!! Now that really sounded great and prompted us to place an order for their Blanca Pizza which consisted of White Sauce, Roasted Cherry Tomatos, Baby Arugula, Basil, and Speck (very thinly sliced smoked prosciutto). I asked for them to put the Speck on only 1/2 the pizza since my husband is allergic to msg and sodium nitrates.
Tonight I went the easy route and pulled udi’s pizza shells out of the freezer and added an abundance of toppings to create the perfect Gluten Free Pizzas for dinner tonight. Udi’s is usually my go to shell. It is quick and easy and basically the only one I can find at the grocery store… and it is pretty good, too. Now I will say it isn’t as good as old fashion pizza — but it makes do and the kids like it, a lot.
I made two mozzarella cheese pizzas then topped one with pepperoni, fresh slices of tomato and dollops of ricotta cheese.
The other pizza had cubed pork with pineapple. And lets just say all but one slice of each is left!
1 10″ Udi’s or other gluten free brand pizza crust
1/2 c. pizza marinara sauce
1/2 c. mozzarella
1/4 c. pepperoni
1 small tomato sliced
1/2 cup ricotta cheese
Preheat oven to 400° F.
Bake time: 8 – 10 minutes
Spread marinara sauce onto crust; layer with Mozzarella, pepperoni and tomatoes. Then top with 5 dollops of ricotta cheese. Bake until cheese is melted or until crust is crispy and not soggy and cheese is nice and golden. For about 10 minutes.
Originally written July 7, 2014
So I made a homemade cheese pizza right down to the dough…. It had a good flavor but was a little crumbly. I may add an extra egg next time to help with moisture.
Thick-Crust Gluten Free Pizza Dough
1 1/2 cups (210 g) Gluten Free Flour
1 teaspoon (3 g) instant yeast
2 teaspoons (8 g) sugar
3/4 cup plus 2 tablespoons (7 ounces, by weight) warm water (about 95°F)
2 cups (280 g) Gluten Free Flour , plus more for sprinkling
1-1/3 teaspoons (4 g) instant yeast
2 teaspoons (12 g) kosher salt
1 tablespoon (14 g) extra-virgin olive oil
1/4 cup (2 ounces, by weight) water, at room temperature
To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about and hour maybe two).
Once the starter has finished rising, make the dough. Place the flour and yeast the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size and cover. Place the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).
Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, knead the dough until smooth.
Shape dough into a 12″ round pizza.
Bake for about 5-10 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with your desired toppings, then place the pizza again back on the pizza stone. Bake until the crust is browned and your toppings are cooked as desired (about 7-10 minutes, but time will vary depending upon toppings and taste). Allow the pizza to set for a few minutes before slicing and serving.
adapted from: http://glutenfreeonashoestring.com/