A gorgeous, delightful take on classic pizza, this pie is drizzled with balsamic and covered in sweet summer fruit. The crust is gluten-free (and not even too difficult to make), and the toppings are so creative.
This recipe is courtesy of Mia Russo Stern, Brooklyn Culinary Arts.
For the crust
- 2 1/2 Cups chickpea flour
- 2 1/2 Cups water
- 1/4 Teaspoon sea salt
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1/2 Teaspoon oregano
- 1/4 Teaspoon garlic powder
- 1/2 onion, diced small
- 1 1/2 Tablespoon olive oil, for sautéeing
- Drizzle of olive oil
- 2 Tablespoons balsamic vinegar
- Salt and pepper
- 1/4 Cup sun-dried tomatoes in oil, chopped
- 4 Cups filed greens
- 1 Cup quartered figs
- 1 or 2 fresh peaches, sliced in segments
- 1 Cup fresh mozzarella bocconcino
- 1 Teaspoon pecorino ramono cheese (grated or make shavings with a vegetable peeler)
- Handful of fresh basil leaves
For the crust
Preheat oven to 400°, warm 17 x 11 baking sheet in the oven so it gets hot.
Whisk together chick pea flour, water, salt, olive oil, oregano, garlic powder and apple cider vinegar. Set aside. It will be a loose batter.
Warm a sauté pan on the stove and add finely chopped onion salt pepper, sauté for about 1 minute, then add chopped basil.
Add this to the batter.
Remove the hot pan carefully form the oven and set down on heat safe surface. Drizzle about 3-4 tablespoons of olive oil in the bottom of the sheet pan. Pour the batter into the hot pan carefully, tilting to move batter to all corners.
Cook for about 25-35 minutes. Remove from oven when golden brown.
Drizzle the just baked, naked crust with beautiful extra virgin olive oil, season with course sea salt and cracked black pepper.
Layer on the greens, figs, peaches, mozzarella, sun-dried tomatoes, basil, and pecorino artfully.
Drizzle the pizza with a little olive oil, and balsamic vinegar, a few shavings of pecorino romano, sea salt and pepper.
Return the pizza to the oven for about 5-7 minutes just until the mozzarella starts to melt slightly.