Kitchen Wisdom Gluten Free

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

Stuffed Pizza with Roasted Vegetables – Forget What You Know About Wheat(c)

stuffed-pizza-new-w-writing

    Kitchen Wisdom Gluten Free Stuffed Pizza is as good as what you remember!  For many years I had missed the vegetable stuffed pizza available at most local Pizzeria’s in New York City and its suburbs.  This recipe has the flavor and stability of any high quality stuffed pizza anywhere.  One can use additional vegetables, like sautéed mushrooms or roasted peppers, the key is being sure the vegetables have released as much of its natural liquid as possible.  This keeps the inner dough environment dry enough to bake evenly; otherwise the natural liquids will break down the inner integrity of the dough.

     For this recipe, use a double batch of gluten free pizza dough, store bought or home-made.  In this recipe I have used a double batch of dough from my Kitchen Wisdom Gluten Free Garlic Knot post; I am so pleased to have created dough as versatile as any wheat based pizza dough!  As I have said many times, the secret of baking gluten free is to deliberately include a large protein content in the batter.  I have been using cannellini bean mash as the base for this dough recipe.  The cannellini contributes protein, flavor and structure.  This pizza is also delicious with Scamorza cheese or a combination of melting cheeses, including provolone.  Sesame seeds on the top surface are a delicious addition prior to baking, sprinkle them after coating with egg wash.

Begin with a Double Batch of your favorite GF Pizza Dough, click here for Kitchen Wisdom Gluten Free dough recipe

1 small Eggplant

1 small zucchini

1 small yellow squash

8 ounces shredded Mozzarella

2 tablespoons grated Parmesan cheese

Extra Virgin Olive Oil

1 whole Egg

 

Prepare the eggplant and squash:  Clean, remove stems.  Slice vegetables ¼” thick, slicning the eggplant in rounds, the squash in lengths.  Press the eggplant to release its bitters.  Salt zucchini and squash on each side and allow them to stand for a few minutes.  The eggplant, zucchini and yellow squash should all then be patted dry with a paper towel to remove all liquids and salt.

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     Oven roast the vegetables:  Pre-heat oven to 375 degrees.  Oil a cookie sheet.  Place an even layer of vegetable slices on the sheet.  Coat each with a very thin layer of Extra Virgin Olive Oil.  Bake 15 minutes.  Remove to a plate, allow to cool.  Follow the same procedure for squash.  Please see Kitchen Wisdom Gluten Free Eggplant Fritter Recipe for more information on this process.

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Make or purchase a double batch of gluten free pizza dough.  Click here for a versatile dough recipe from Kitchen Wisdom Gluten Free.  If you are making your dough, allow it to rise 30 minutes covered in a warm spot.

Pre-heat the oven to 425 degrees. Oil a baking pan at least one inch deep by approximately 8-9 inches round or square.  Use two-thirds of the dough for the bottom.  Use the base of the palm of your hands to gently and evenly elongate the dough, making sure it rises up the sides of the pan.

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Stuffing the Pizza:  Place a layer of eggplant evenly across the bottom, followed by a teaspoon of evenly distributed grated cheese and then a layer of shredded mozzarella. Next place a layer of zucchini, then the cheeses, then the squash, then the cheeses.

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Use the remaining third of dough for the top of the pizza.  Gently and evenly roll it out between parchment or wax paper.  Then place it atop the stuffing and gently pull the paper back.  Pinch and crimp the ends together with your fingers.  Score the top with a pairing knife.

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Scramble an egg, and brush the egg wash across the entire surface of the pizza.  Sprinkle optional sesame seeds atop.  Bake 50 minutes, the pizza will have pulled away from the edges of the pan and have a golden hue.  Allow to cool and set for at least 10 minutes before slicing.

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“Stuffed Pizza with Roasted Vegetables” by Liz Conforti, Forget What You Know About Wheat(c) 2015

Kitchen Wisdom Gluten Free Recipes:

pizza dough w writing

Pizza Dough

spinach-pizza-new-w-writing

Spinach & Mozzarella Pizza

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      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.

 

 

 

 

 

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Happy Cooking!

My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free.  I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom foffers in this site...
My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free. I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom offers...

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