Gluten-Free Pizza Margherita
This spin on a classic Neapolitan pizza was inspired by one served at Don Antonio's by Starita in New York City.
Yield: makes TWO 12" PIZZAS
- 1 (¼-oz.) packet active dry yeast (included with pizza crust mix)
- 1 tbsp. olive oil, plus more to taste
- 1 tsp. sugar
- 1 egg
- 1 (18-oz.) package Cup 4 Cup pizza crust mix (3⅓ cups)
- 1 tsp. kosher salt, plus more to taste
- 1 (15-oz.) can whole peeled tomatoes, drained
- White rice flour or fine corn meal, for dusting
- 12 oz. fresh mozzarella, thinly sliced
- 10-12 fresh basil leaves
- Combine yeast, oil, sugar, egg and 1 cup cold water in bowl of a stand mixer fitted with a dough hook; let sit until yeast begins to foam and float on surface of the water, about 10 minutes. Mix flour and 1 tsp. salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, about 10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature for 1 hour.
- Place a pizza stone under the broiler; heat for 30 minutes. Cut tomatoes in half lengthwise and, using your fingers, remove and discard seeds (don't rinse). Place tomatoes and salt in a food processor and pulse until just crushed but not pureed. Divide dough into 2 balls; working in batches, dust 1 ball of dough with rice flour. Roll dough into a 12" round about ¼" thick. Transfer to a rice flour-dusted pizza peel. Spread half of tomato mixture over dough, leaving a ½" border. Top with half each of cheese and basil; drizzle with oil. Slide pizza onto stone; bake until cheese melts and crust is puffed and charred in spots, about 3 minutes. Serve hot.