GLUTEN-FREE PIZZA PARADISO RECIPE BY RUTH GRESSER
This gluten-free pizza recipe comes from Ruth Gresser of Pizzeria Paradiso in Washington, D.C. Pair your pizza with a roasted tomato sauce and nutty Pecorino Toscano cheese, which highlights the nutty buckwheat flavors of the dough.Click Here to See More Pizza Recipes
Number Of Ingredients 22
- Mix the baking flour, buckwheat flour, rice flour, and xanthan gum together thoroughly in a medium bowl. Set aside.
- Place the water in the bowl of an electric mixer. Dissolve the yeast in the water and let stand for 5 minutes. Whisk the egg, egg yolk, and salt into the water mixture. Add the flour mixture and place the bowl on the mixer. Using the paddle attachment, mix on the lowest speed until a rough dough is formed.
- Scrape the dough onto the counter and shape it into a mound. Cut into 2 equal pieces. Shape each piece into a ½-inch-thick disk. Sprinkle the counter with rice flour and roll the dough disk with a rolling pin into a 10-inch round. Repeat for the other round.
- Place each round of dough on a pizza peel dusted with rice flour (or a 10-inch round pan if freezing) and form a ½-inch lip around the edge of the pizza. After the lip is formed, the round will be closer to 9 inches (23 cm) in diameter. (At this point, you may freeze the dough. When ready to use, allow the dough to stand at room temperature for half an hour before using.)
- Preheat the oven to 500 degrees F.
- Peel and seed the tomatoes. Cut the tomatoes into 1-inch pieces and place them in a large bowl. Toss with 3 tablespoons of the oil, ¼-teaspoon of the salt, and some pepper. Line two large roasting pans with aluminum foil or silicone baking liners. Scatter the tomatoes in a single layer in the pans. Roast in the oven until most of the moisture evaporates and some pieces of tomato show significant browning, 30 to 45 minutes.
- Remove the pizza from the oven and cool. You should have just over 1½ cups of roasted tomatoes.
- Dice the pancetta into ¼-inch pieces. Heat the remaining 1½ tablespoons olive oil in a sauté pan over medium heat until warm. Add the pancetta and cook until it has released some of its fat, about 5 minutes, stirring occasionally.
- Add the onions and cook until soft, several minutes. Turn the heat to low and add the garlic and thyme. Cook for several minutes more, stirring often to ensure the garlic does not burn.
- Add the tomatoes, the remaining ¼ teaspoon salt, and several grindings of pepper. Continue cooking for 5 to 10 minutes. Remove from the heat, add the basil and parsley, and cool.
- Store the sauce in the refrigerator for up to 3 days or freeze for longer storage.
- Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat for 30 minutes.
- Cut the cheese into ?-inch dice. You should have about ½ cup (70 g).
- Sprinkle the pizza peel with some rice flour. Then place the dough on the peel. Brush the dough with some olive oil. Spread ½ cup plus 2 tablespoons of the tomato sauce onto the pizza shell to the edge of the lip. Scatter the cheese over the tomato sauce. Sprinkle with salt and drizzle with oil.
- Give the peel a quick shake to be sure the pizza is not sticking to it. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute and then turn to the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 5 minutes more.
- Using the peel, remove the pizza from the oven. Cut into slices and serve.
Nutrition Facts : ServingSize 1 serving, Calories 684 calories, SugarContent 7 g, FatContent 39 g, CarbohydrateContent 67 g, CholesterolContent 115 mg, FiberContent 7 g, ProteinContent 19 g, SaturatedFatContent 10 g, SodiumContent 932 mg, TransFatContent 0.2 g
PIZZA GENOVESE - FOODSERVICE DIRECTOR
- 1. For pizza dough, mound flour on clean countertop and make a large well (about as wide as your outstretched hand) in center. Add water and yeast to well; let stand 5 minutes to dissolve yeast. 2. Using the index and middle fingers of one hand, mix the salt and oil into water. Gradually begin to draw flour from inside wall of well into the water, being careful not to break flour walls. Continue mixing flour into water until a loose dough forms. Using a dough scraper, continue gradually mixing in remaining flour until dough forms a ball. 3. Using even pressure, begin kneading ball of dough. Continue kneading for about 10 minutes, pushing, turning and folding, adding flour as necessary, until texture is smooth and springs back when pressed. 4. Place dough in bowl and cover it with plastic wrap. Let dough rise until doubled in size, about 1 hour at room temperature or overnight in refrigerator. 5. Turn dough out onto lightly floured work surface. Cut it into 2 equal pieces. Shape each piece into a ball. Place dough balls on a floured plate and cover them with plastic wrap. Let rise until doubled in size, about 1 hour at room temperature for room-temperature dough. 6. Meanwhile, prepare basil pesto: in food processor, combine basil, garlic and pine nuts. Process until finely chopped, about 30 seconds. Add cheese and process until blended, about 15 seconds. With motor running, slowly add olive oil and continue to blend until fully combined, about 30 seconds. Stir in salt and a few grindings of pepper. 7. Wash the potatoes. Fill a 2-quart pot with salted water and add potatoes; bring to a boil. Lower to simmer over medium heat. Cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes and let cool. 8. Slice cooled potatoes into 1/4-inch-thick rounds. Place a pizza stone on top rack of a cool oven. Set oven to broil and preheat for 30 minutes. 9. On floured work surface, flatten dough ball with fingertips and stretch into a 12-inch round. Lay dough round on a cornmeal-dusted pizza peel. Spread pesto over dough, leaving ½- to 3/4 inch of dough uncovered around outside edge. Arrange potato slices on top of pesto; sprinkle with 1/4 cup Parmesan cheese and salt to taste. Drizzle liberally with oil. 10. Slide pizza off peel onto preheated stone in oven; broil for 1 minute. Turn oven temperature to highest bake setting (ideally 500 F) and cook for 5 minutes. Quickly open oven door, pull out rack and use tongs to rotate pizza (not the stone) a half turn. Cook until top of pizza is golden, about 5 minutes longer. 11. With pizza peel, remove pizza from oven. Sprinkle with remaining tablespoon Parmesan cheese and drizzle with little more olive oil. Cut into 8 slices and serve. Photograph courtesy of Idaho Potato Commission
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