|Gluten Free Crispy Kale and Proscuitto Thin Crust|
This Crispy Kale and Prosciutto Pizza takes gluten free to new levels of deliciousness. The salty prosciutto doesn't go into the oven. Instead it's just warmed by the heat of the pizza while the kale provides a sharp textural contrast with its crispy kale chip character achieved with the high heat of the oven.
Let's face it, whenever you are making your own pizza dough, the end result is always more cost effective. And a homemade crust tastes better than anything you’ll either find in the freezer section or pick up at your local Dominos. But beyond that, the gluten free pizza at Dominos comes with the following disclaimer which I copied directly from their website for your perusal:
“Domino's pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. Therefore, Domino's DOES NOT recommend this pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza.”
Are you comfortable assuming the risk? In Dominos defense, I have had their pizza when someone else had placed the order and I wasn’t aware of the risks. I was lucky. In spite of the associated threat, I felt absolutely fine after consuming their pizza. And the pizza itself wasn't half bad. What really bothered me about the experience was the high price of their mediocre pie. I guess that’s par for the course when ordering gluten free food. But for the price I paid for a small ordinary pie I was able to make a larger pizza topped with gourmet ingredients and you can do the same with this easy thin crust recipe. It's an awesome copy-cat for Domino’s gluten free pie. But the crispy kale, prosciutto, and Parmegiano Reggiano take this one to levels that you won’t find at Dominos
Gluten Free Crispy Kale and Prosciutto Pizza
Prep time: 10 min
Cook time: 18 min
- 1 c Greek yogurt
- 1 c gluten free self-rising flour
- 2 c kale (stems removed, rinsed dried and cut into ribbons)
- 1 tbsp olive oil plus more to grease the pan
- 4 oz prosciutto (thinly sliced)
- 2-3 tbsp Pecorino Romano (grated)
- 2-3 oz Parmigiano Reggiano (shaved)
- 1 clove of garlic (thinly sliced)
- salt, pepper, & crushed red pepper to taste
- Preheat the oven to 400 ºF or 205 ºC and drizzle a non-stick baking sheet with olive oil.
- For the easy crust, mix together the Greek yogurt and gluten free self- rising flour until you have a play-dough consistency. If the dough is still a little too wet add more flour.
- Gather up the dough into a ball and place it onto the prepared pan.
- Pat it out to ¼ inch thickness and make sure your hands are clean and well-oiled to make it easier to pat out the dough out. A good tip for nicer edges is to use the back of a spoon or spatula to push them back a little.
- To top the pizza, drizzle on a little olive oil then scatter over half of the shaved Parmigiano Reggiano and grated Pecorino Romano cheese.
- For the kale toss it together the garlic, olive oil, salt pepper, crushed red pepper and lemon zest until the leaves are nicely coated then scatter it over the pizza.
- Bake it for about 18 minutes then when it comes out of the oven drape over thin slices of prosciutto and the remaining cheese then drizzle on a touch of your best olive oil and it’s ready to serve.
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