There was a wood-fired pizza shop in Ft. Lauderdale that used to make a fully loaded pizza that was pricey – but completely worth it. This recipe attempts to replicate that pizza.
The classic flavors of olives, peppers, mushrooms and onions are complimented by the addition of artichoke hearts. Pine nuts or walnuts are a nice optional hidden ingredient give a nutty undertone to the meal, that would normally be provided by anchovies.
2 cups warm water
1 tbsp. yeast (or 1 package)
1 tbsp. sugar
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1/2 cup cornmeal
1/2 tsp. salt
2 tbsp. olive oil
1 recipe shredded Non Dairy Mozzarella
1-3 tbsp finely ground pine nuts or walnuts (optional)
artichoke hearts (optional)
mushrooms (chantarelle preferred)
chopped green pepper
1 or 2 cups of marinara, pizza, or tomato sauce
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper, or oil a stonewear pizza pan.
In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes. Add the rest of the ingredients and beat at high speed for 3 minutes.
Spread batter onto prepared pans to make 6-10 inch pizza rounds. Bake for ten to fifteen minutes, or until crust is slightly puffed and light brown.
Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz. cheese and desired toppings over the top of each pizza.
Either bake or grill over medium high heat for another 5-6 minutes.