Prosciutto & fennel pizza (w/ the easiest GF base ever)
Rated 4.0 stars by 1 users
Servings
4
Author:
Kelly Gibney
Ingredients
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1 cup tapioca flour
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1 1/4 cups almond meal
-
1 teaspoon gluten free baking powder
½ cup milk (any milk is fine)
1 free range egg
½ teaspoon dried Italian herbs
Sea salt and cracked black pepper
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½ cup tomato passata
1 garlic clove - minced
2 cups (or more!) grated mozzarella cheese
50g prosciutto
1 fennel bulb
Juice of ½ lemon
Drizzle olive oil
Sea salt and cracked black pepper
Pizza Base (Makes 1 large base)
Pizza sauce
To assemble
Directions
Preheat oven to 220 degrees celsius
Combine all the pizza base ingredients in a mixing bowl and whisk together. Set aside for 5 minutes. Mix well.
Line a baking sheet with baking paper. Use a thin spatula to spread the mixture into a thin circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10-12 minutes and place on a rack to cool. (You can also choose to make two smaller bases - ideal as an individual pizza for kids)
Combine the tomato passata and garlic. Spread over the pizza base. Sprinkle with mozzarella cheese (feel free to add more than I’ve specified!). Tear each prosciutto slice in half and drape over the cheese.
Place in the oven and bake for 10-12 minutes, until the cheese is bubbling.
While the pizza is in the oven, use a mandoline to slice the fennel VERY thinly. Finely chop the fennel fronds. Toss both with the lemon juice and a drizzle of olive oil. Season with sea salt and cracked black pepper.
Remove the pizza from the oven. Garnish with cracked black pepper.
Top pizza with the raw fennel salad and serve immediately.
Recipe Note
Original recipe - https://kellygibney.com/
