Mushroom & prosciutto pizza (Gluten free)

Remember those gluten free pizza bases I got last month, well I finally got around to using them and they were yum yum yum. Aside from the actual base, a GF pizza is not much different from normal but it is a good idea to double check your ingredients.

Dish: Gluten free pizza
Special need categories: gluten free, low fructose
Special needs translated: no gluten, no onion

Pizza Base:

• Frozen gluten free Silly Yak's base

Topping:

• Tomato paste (double check it, not all are gluten free)
• Garlic - crushed
• Herbs
• Celery
• Prosciutto (again double check ingredients)
• Spinach
• Mushrooms
• Grated cheese
• Salt & Pepper

I know there's a million different ways to make a pizza and I would wouldn't be surprised if my way is 'wrong' but this is how I made mine...

The sauce:
Most pizza sauces had onion and/or some sort of gluten in them so it's probably best to mix up your own sauce, it doesn't take long and it super easy. Just combine your tomato paste with some garlic and your favourite blend of herbs to taste, you could even add some onion or onion powder if you don't need it to be fructose free. Because I was putting mushrooms on the pizza I added quite a bit of garlic coz they always go well together.

The build (yes I'm an engineer...):
Fri st up was the sauce, next I added finely chopped celery (instead of onion), then added the cheese (to form a bond between the base the the higher level toppings), then prosciutto, some spinach (just a little, some token green stuff), a big pile of coarsely chopped mushrooms, then a tiny bit of cheese, a little sprinkling of herbs and salt & pepper to finish.

The bake:
I cooked mine on a pizza stone with the oven set to around 200 deg C (I think). Basically let the stone heat up, sprinkle some flour (obviously use GF flour) or polenta on the stone and put the pizza on top. It cooked in about 25 min (I think. Brain no remember no details no more).

The verdict:
Incase you didn't catch it earlier; yum yum yum. The pizza base was tasty and the toppings worked well, have since done another one that had half as above and half with a marinaded roast lamb (might have to write that one up too) and roast pumpkin, or did the roast pumpkin go with the prosciutto, I forget. Anyway yummy! Highly recommended.

Notes:

• As I said earlier, check all ingredients, particularly the tomato paste and processed meats.
• Make sure pizza trays and stones are clean, this stone has only had GF products on it, but being a porous surface I'm not sure how clean is safe.
• Don't forget to experiment and report back with a comment on how it went!