Gluten Free cheese and honey pizza
This recipe made two 13 inch pizzas and was inspired by our trip to Bristol.
For the pizza dough:
1tsp caster sugar
340g of warm water
10g dried active yeast (gluten free)
540g of gluten free bread flour (we used shcar)
1 tsp fine salt
15g olive oil
Ingredients for topping:
175g of mascarpone
4tsp of extra thick double cream
2 cloves of garlic (diced)
170g of gruyere
20g of parmesan
2tbsp of honey per pizza
Method for pizza base:
Firstly pre-heat the oven to 180C
To begin with put the sugar and yeast into the jug of warm water and leave for 5 minutes, you will see the bubble in the yeast form. In a large bowl add the flour salt and olive oil and mix together. Then add the water, sugar and yeast mix to the flour and mix together. The dough will be a little sticky, but this is ok. Leave the dough to rise in a warm place for an hour.
Once the dough has risen to about double in size pour out onto a well-floured board and knead for a few minutes.
Now divide the dough in 2, roll out into a rough circle and place on your pizza tray and press out to the edges of the pizza tray place both pizza bases into the oven for 5 minutes.
Take out of the oven and add your toppings putting the cream and mascarpone mixture on first and spread out using the back of a spoon, add the cheese and extra pepper and place in the oven for 10minutes.
After the 10 minutes is up, add the honey to each pizza and place back in the oven for a further 4 minutes.
Your pizza is now ready to enjoy.