Prosciutto & Parm Gluten Free Focaccia Pizza with The Toasted Pinenut
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Originally Posted On : https://www.goodcook.com/recipes/focaccia-pizza-with-the-toasted-pinenut
Let’s make Focaccia Style Pizza with The Toasted Pinenut The beautifully fluffy crust and melty cheese cook perfectly on our GoodCook AirPerfect Pizza Pan, designed to reduce moisture that causes the bottom to burn.
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- Serves: 4
- Difficulty: Medium
- Prep: 20 minutes
- Type: Main Dishes
- Total time: 1 hour
Ingredients
250g warm water
5g active dry yeast
pinch white granulated sugar
300g gluten free flour
12g white granulated sugar
1 teaspoon flakey salt or kosher salt
Olive oil
Directions
Warm the water in a small bowl, making sure it’s not too hot. Shoot for about 110F. Add the sugar and active dry yeast to the bowl and allow it to sit until it starts to bubble.
In a large bowl add the flour, sugar, and flakey salt.
Add the yeast mixture to the large bowl and mix to combine. It’s ok if the dough looks shaggy or bumpy. Allow it to rest for about 10 minutes.
To a separate large bowl, add a couple glugs of olive oil. Transfer the dough the the oiled bowl and cover with a clean dish towel. Allow to sit at room temperature for about 1 hour or until it doubles in size.
Preheat your oven to 450F. Place a piece of aluminum foil on the bottom shelf of the oven to collect any drips that fall through the pizza pan.
Transfer the dough to the pizza pan and use your hands to form a circle.
Top with prosciutto, pesto, and parmesan.
Bake for about 18 minutes until the crust is golden brown.
Remove from the pan and transfer to a cutting board.
Top with avocado slices or whatever you prefer!
Cut into slices and enjoy!
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