The Little Gluten Free Recipe Book by Bromleigh House
Ingredients
For the base:
250 g/9 oz Gluten Free flour
1 tsp fast-action dried yeast
1/4 tsp salt
1 tbsp sugar
150 ml/5 fl oz milk
1⁄2 tsp vinegar
2 tbsp olive oil
For the topping:
400 g/14 oz canned chopped tomatoes
2 cloves garlic, finely chopped
2 tbsp tomato puree
salt freshly ground black pepper 100 g/ 3 1⁄2 oz Parmesan cheese, grated
250 g/9 oz cherry tomatoes, halved
olive oil salt freshly ground black pepper
To garnish:
basil
capers, rinsed 100 g/ 3 1⁄2 oz Mozzarella cheese, shaved
Method
1 Line a baking tray with non-stick baking tick baking paper
2 For the base: mix together the the flour, yeast, salt and in a mixing bowl
3 Beat together the milk and vinegar and stir into! flour mixture. Add the oil and mix to a soft dough
4 Turn onto a lightly floured surface and knead form few minutes until smooth. Roll out into a large round Place on the baking tray and leave in a warm place to rise for 30 minutes.
5 Heat the oven to 180°C (160° fan).
6 Cook the base for 10 minutes.
7 For the topping: mix together the tomatoes, garlic and tomato puree. Season to taste with salt and black pepper. Spread over the base.
8 Sprinkle with parmesan cheese. Place the halved cherry tomatoes on top and season with salt and pepper.
9 Drizzle with oil and bake for 20-25 minutes until the base is cooked and the tomatoes are tender. Garnish with basil, capers and Mozzarella cheese shavings.