One 8 ounce Batch of Onion Mushroom SauteRecipe Below
4ouncesdairy-free or vegan cheeseif you use dairy cheese I recommend a sheep's milk cheese like Manchego
For the Dough
1/2cupwarm water105 to 110 degrees F
2teaspoonsactive dry yeast
1 1/2cupssuperfine gluten free flour blend*plus more for kneading
1teaspoonfine sea salt
2 1/2TBSolive oilplus more for bowl
Additional water if needed
Make Your Dough
Mix the warm water and yeast in a small bowl to blend.
Let stand until the yeast dissolves and foams, about 5 minutes.
Mix the flour and salt in a food processor or stand mixer to blend.
Blend in the oil.
With the machine running, add the yeast mixture and blend, let the dough form.
If the dough is dry and needs more liquid, add warm water as the mixer or processor runs, 1 tsp at a time until dough comes together.
Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
Transfer the dough to a medium oiled bowl and turn the dough to coat with the oil.
Cover the bowl with plastic wrap and set aside in a warm, draft-free area until the dough rises, about 1 hour. (Gluten containing flours usually double in volume, I find that gluten-free flours rise a little, but don't double.)
After an hour punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Prep Ingredients for Pesto and Mushroom Onion Sauté (Recipes Below)
Mince garlic, thyme and rosemary.
Clean and slice mushrooms.
Wash and dry arugula.
Toast almonds at 350 degrees for 5-7 minutes or until golden brown.
Portion out cheese to 4 ounces. Set aside.
Make Your Pesto and Mushroom Onion Sauté
See Recipes Below
You can make your pesto and sauté and store in the fridge a few days in advance.
Assemble Your Pizza
Preheat oven to 400 degrees.
For pizza apps: Roll dough out into two 12"x4" rectangles (give or take). I made the rectangle apps in this recipe.
For pizza meal: Roll dough out into one round 13" pizza crust.
Spread 3-4 TBS of pesto on each pizza crust.
Sprinkle 1 ounce of cheese on top of the pesto on each crust.
Then spread half of the mushroom mixture on each pizza.
Top with another 1 ounce of cheese on each pizza.
Drizzle with slight amount of extra virgin olive oil and pinch of coarse salt and pepper.
Bake at 400 degrees for 14-15 minutes, or until light brown.
Cut, Top, and Enjoy!
Let pizza sit for a couple minutes before cutting.
Option to top with fresh arugula for extra brightness and freshness.
Serve and enjoy!
*If you aren't Gluten-free, you can sub wheat flour for the gluten-free flour blend in this recipe.