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Grilled Pesto Pizza

Cummulative Rating

Servings
Makes 1 12-inch pizza.
Difficulty
Medium

Ingredients

For crust:
3/4 cup warm water (105-115°F)
1 Tablespoon sugar
2-1/4 teaspoons dry active yeast
2 cups gf flour (see note below in Tips section)
1-1/2 teaspoons kosher salt
1-1/2 Tablespoons olive oil
Extra olive oil for forming dough

For the topping:
4-5 slices of pancetta, coarsely chopped
3/4 cup Basic Pesto
1/2 red bell pepper, sliced
1/4 cup sun-dried tomatoes, (packed in oil), drained and chopped
1-1/2 cups shredded mozzarella cheese

Directions

In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.

Mix gf flour and salt in work-bowl of a heavy-duty mixer fitted with a paddle.

Add 1-1/2 tablespoons olive oil to proofed yeast. Pour yeast mixture into flour mixture and mix on medium speed for 6-7 minutes. (You may find you need to add more warm water as the dough mixes. It should be fairly soft in the end. To adjust consistency add 1/4 cup warm water at a time.)

Turn dough out onto a greased non-stick pizza pan. Drizzle dough with olive oil and rub your hands with a little olive oil. Press dough into an even layered circle, creating a little lip around outer edges. If it starts to stick to your hands rub your hands with a little more olive oil.

Cover pizza crust with plastic wrap and let rise in a warm place for about 20 minutes.

Meanwhile, brown the pancetta in a medium skillet over medium high heat. Drain on paper towels.

Preheat oven to 400°F. Bake pizza crust for 7 minutes. Remove from oven. Release the pizza from the pan with a spatula (it should come release fairly easy if you are using a non-stick pizza pan.) Leave pizza crust in the pan.

Prepare a grill. Make sure the grill rack is clean and lightly oiled.

Spread the pesto on the pizza leaving a 1/2 inch border of crust. Top with crisped pancetta, red bell pepper slices, sun-dried tomatoes, and shredded mozzarella cheese.

Slide the pizza onto the grill; cover and grill for about 5 minutes or until cheese has melted and the crust is lightly browned.

Remove from the grill and let rest for 2-3 minutes before slicing and serving.

Tips

We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

If you would prefer to mix your own gf flour we have had great success with the following:

1-1/2 cups brown rice flour
1-1/2 cups white rice flour
2/3 cup potato starch
1/3 cup corn starch
2 teaspoons xanthan gum

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

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Posted Date: 1/15/2013

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