GF Balsamic Veggie & Prosciutto Pizza
Making pizza at home can be fun and easy! We’ve been trying to eat Gluten Free in our house and we are huge fans of the Trader Joe’s Broccoli & Kale GF pizza crust. We always keep one in the freezer for those nights when “we have nothing in this house to eat”. There’s always something to put on pizza! Whether its different veggies, cheeses or meats, surely you can get creative with whatever you have on hand!
Prep time: 20 minutes // Cook time: 40 minutes // Total: 1 hour // Serving size: 2
Notes:
Use any pizza crust you like! Tribute Pizza sells dough balls to go for all you non-GF folks!
Have fun with your toppings! Pizza is so fun and versatile! Use whatever veggies, cheeses, meets and even sauces you have on hand!
We cooked our pizza on the BBQ so we didn’t have to heat up the house, but this can be done in the oven too!
Ingredients / Equipment:
1 Gluten Free pizza crust (here is the one we love)
4 slices of provolone cheese
1 cup shredded mozzarella
1 medium zucchini, sliced
1 medium onion, sliced
1/2 lb mushrooms
3 cloves of garlic, minced
3/4 cup pesto
4 slices of prosciutto
3 TBSP EVOO
4 TBSP aged balsamic vinegar
handful fresh chopped basil
Salt & Pepper to taste
Foil
Baking sheet
Large saute pan
Instructions:
Heat up your oven to 450 or fire up your BBQ!
In your saute pan, heat up 2 TBSP of EVOO on medium-high heat and add your onions. Cook down onions for 5-7 minutes. Next, move onions to the side of the pan and add your zucchini. I like this method so that we can get a little sear on the zucchini so they don’t turn to mush. Sear zucchini on both sides and remove from your pan. Next, add mushrooms and the remaining 1 TBSP of EVOO, and your minced garlic. Season with salt and pepper and cook down for 3-5 minutes. I added 1 TBSP of water because the mushrooms soak up your cooking liquid, so if needed, add 1 TBSP of water. Once mushrooms and onions are cooked down, return your zucchini back to the pan.
Follow the instructions on your pizza crust. We’ll heat up the first side in the oven/BBQ for 10 minutes.
Next, we are going to add in your aged balsamic. It might look like a lot of balsamic, but trust me, the veggies with soak it all up and it’ll be delicious! You’ll want to cook this down for about 8-10 minutes so the veggies soak up all the good stuff. Season again with salt and pepper if needed.
Pull your pizza crust out of the oven / BBQ and heat on the other side for 10 minutes. Once ready, remove from heat and we'll add our toppings!
We had a jar of homemade pesto in the freezer that I used. You can find the recipe here.
Spread the pesto around your pizza and top with a layer of provolone cheese. Next, place your veggies around the crust and top with shredded mozzarella.
We’ll return the pizza to your heat source for about 5 minutes or until the cheese bubbles.
Remove from heat, top with prosciutto, fresh basil and fresh cracked pepper.
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