Makes 1 large pizza
Ingredients
Dough
80g gluten free flour Farmo low protein
60g gluten free bread flour Nutrifree
75g gluten free pizza and bread flour Agluten
6g fresh yeast
180g lukewarm water
1 teaspoon lard
1/2 teaspoon salt
Topping
2 tablespoons tomato sauce
Courgette
Aubergine
Red pepper
Ripe tomatoes
100g mozzarella cheese
Oregano
Salt
Method
Dissolve the yeast in the water. In a large bowl mix the flours and add gradually the water. Mix with the dough hook until smooth. Melt the lard and dissolve the salt in it. Add lard to the pizza dough and knead for 5 or 6 minutes. Cover the bowl and allow to rise until doubled in size.
Transfer pizza dough in a baking tray and with slightly wet hands stretch it quite thin. Spread the tomato sauce on the pizza base. Slice the courgette, aubergine, and red pepper. Distribute evenly the vegetables in the base and season with salt. Bake at 230ºC for 10 minutes. Remove from the oven sprinkle the pizza with mozzarella and a bit of oregano and bake for a further 8-10 minutes.