“Spicy Sunshine” White Pizza
“Spicy Sunshine” White Pizza
Ingredients:
Dough
240g Bob’s Red Mill Gluten Free All Purpose Flour
2 tsp xanthan gum
2 tsp baking powder
2 tsp kosher salt
1 cup warm water
1 Tbsp + 2 tsp dry active yeast
2 Tbsp granulated sugar
2 Tbsp extra virgin olive oil
Toppings
1 cup ricotta cheese
3 spicy Italian sausages
½ cup broccolini, chopped
¼ cup sundried tomatoes, sliced
¼ cup grape tomatoes, halved
Additional kosher salt and crushed red pepper to taste
Yields 1 pizza pie (4 servings)
Prep Time: 120 minutes
Cook Time: 15 minutes
For this recipe, I highly encourage using a kitchen scale to weigh the flour and a standing mixer/hand mixer with a dough hook if available. This dough requires ample kneading to activate the ingredients. Feel free to use a pizza stone or pan if available as well. You will also need aluminum foil and plastic wrap to help roll out the dough. Also note that this recipe uses the Bob’s Red Mill Gluten Free All Purpose Flour, not the 1-to-1. The GFAPF has a higher protein content than the 1-to-1, making it better to support the yeast in this recipe.
In a measuring cup, combine one cup of warm water, the active dry yeast, and granulated sugar. Stir together thoroughly and allow to bloom for 5-10 minutes. In a large bowl or standing mixer, measure and combine the Bob’s Red Mill Gluten Free All Purpose Flour, xanthan gum, baking powder, and kosher salt. Once the yeast has bloomed, started foaming, and has a noticeable aroma, gradually add it into the dry ingredients along with the extra virgin olive oil. Allow everything to slowly come together as the tacky dough pulls the flour in, scraping off the sides as needed to make sure all the flour is incorporated.
From here, put the mixer on a medium speed and allow the dough to whip for five to seven minutes. The dough will appear wet at first and will be very sticky. You may see it web to the sides of the mixing bowl preliminarily, but this will subside as the dough continues to become homogeneous. After the kneading, use a rubber spatula to assist the dough into a ball and give a light spritz of cooking spray if you desire. Cover with a clean tea towel, and proof in a warm area for a minimum of 90 minutes.
While the dough finishes proofing, preheat a large skillet. Char the broccolini whole in neutral oil over high heat until a nice color is achieved, and then chop into 1.5-2” pieces. Next, remove the sausages from their casings and brown in the same skillet until cooked through. Break or chop the sausage into bite sized pieces. Slice the two tomato varieties and reserve. Preheat the oven to 475F.
Line your pizza pan completely with aluminum foil and give a light dusting of flour. When the dough is finished proofing, scrape it out of the bowl directly onto the pan. Add another dusting of flour over the top, place a layer of plastic wrap, and press or roll the dough until about ½” thick. Use a fork to prick the center of the pie, and par bake for 5 minutes at 475F. Carefully remove the pizza and notice how puffed it already has gotten.
Using a spoon, lather the center of the pie with the ricotta cheese. Then assemble the remaining ingredients on the pie until balanced and beautiful. Add any additional kosher salt or even some crushed red pepper flake to taste, and bake once again for 8-10 more minutes at 475F until the crust is beautifully browned. The pizza will be hot, so allow it to cool for a few minutes before cutting and serving. Mazel – you just made a homemade pizza! Enjoy!!
