Ingredients
For the Gluten-Free Pizza Dough:
- 2 cups Antimo Caputo Gluten-Free Pizza Flour
- 1 cup warm water (around 110°F)
- 1 packet instant yeast (approximately 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Toppings:
- 1 ripe pear, thinly sliced
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup mozzarella cheese, shredded
- 4 slices of prosciutto, torn into pieces
- 1 handful of arugula
- 1 tablespoon balsamic glaze
- 2 tablespoons walnuts, chopped
- Extra virgin olive oil for brushing
Instructions
- Start by preparing the gluten-free pizza dough. Combine the warm water, yeast, and sugar in a large bowl. Let it sit for a few minutes until the mixture is frothy.
- Add the Antimo Caputo Gluten-Free Pizza Flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Knead the dough for a few minutes, then cover and let it rise in a warm place until doubled in size, about 30 minutes.
- Once the dough has risen, preheat the oven to 475°F (245°C). If you have one, place a pizza stone in the oven.
- On a piece of parchment paper, roll out the dough to form your pizza base.
- Brush the dough lightly with olive oil.
- Evenly distribute slices of pear onto the dough, followed by crumbled Gorgonzola and shredded mozzarella cheese.
- Add pieces of prosciutto on top of the cheese.
- Carefully transfer the parchment paper with the pizza onto the preheated pizza stone.
- Bake for about 12-15 minutes or until the crust is golden and the cheese is melted.
- Remove from the oven, top with fresh arugula, a drizzle of balsamic glaze, and a sprinkle of chopped walnuts.
- Slice and enjoy your Gluten-Free Pear, Gorgonzola, and Prosciutto Pizza.
For more ideas and recipes using Antimo Caputo Gluten-Free Pizza Flour, here are a couple of titles with links where you can find further information and inspiration:
- “Amazing Gluten-Free Pizza Recipe Made with Caputo Fiorglut Flour” – Watch on YouTube
- “Caputo Fioreglut Pizza Recipe – Gluten Free on a Shoestring” – Visit Gluten Free on a Shoestring Blog