I’ve been waiting for the change in the air. The day when I could feel autumn in the air. Do you know what I mean? The air takes on a chill that signals summer is over. It might still warm up in the afternoon, but long, hot summer days are gone. My sweaters and jackets are just beckoning to me. Over the weekend, I felt the change in the air.
On Saturday we drove up Provo Canyon again and marveled that the leaves had already started changing and by next weekend would probably be at their peak. It’s my favorite time of the year–summer morphing into fall. Warm days, chilly nights, and loads of good produce.
That, and baking season has arrived. I can turn my oven on again! :)
I’ve been wanting to try my hand at homemade gluten-free pizza for a long time, though I have been a little apprehensive. Even though my gluten-free baking skills are improving, pizza crust seems to be something that I wasn’t really ready to attempt. And you know, when you’re armed with a good recipe, it’s not such a daunting task, it turns out.
My crust isn’t as pretty as some I’ve seen, and it wasn’t a terrible first try. A little too thick in the middle, maybe, but it still tasted pretty great. It totally satisfied that pizza craving I’ve had.
Last week I took my 4 yr. old with me up to Caputo’s to pick up some fun ingredients for new recipes. We watched as mozzarella was stretched and pulled and formed into perfect white balls, then placed gently in the tub of water. We looked at all of the other cheeses and tasted a few. We chose out a chocolate bar to take home. It was a lot of fun.
We couldn’t leave Caputo’s without some of that gorgeous fresh mozzarella and a tub of Tony’s fresh basil pesto. I already had some lamb ham at home. (It’s incredible, I tell you. Made from grass-fed, humanely raised lamb from Eden, UT. Smoky, melt-in-your-mouth.) I had my gorgeous leafy greens from La Nay Ferme calling to me from the fridge. Lamb ham and leafy greens seemed like a good match with the fresh mozzarella. I also had grape tomatoes for a little sweet-tart burst of flavor.
And a pizza was born.
I pulled my pizza out of the oven and put my kids’ non-GF pizza in. Usually I feel a little jealous when I make non-GF pizza for my family. We don’t do the frozen pizza thing. It’s always 100% from scratch. And after smelling the dough as it rises and bakes, I’m usually tempted like crazy to eat the piping hot pizza right off the baking stone. But not this time.
I’m sure there will be more attempts made. My mind is already swirling with ideas.
Gluten-Free Pizza with Lamb Ham, Kale and Chard
1 recipe gluten-free pizza crust (I used this one)
1 onion, thinly sliced
Organic kale and chard (I used 3 chard leaves, and 8 kale leaves, all stemmed), washed, tough stems removed and leaves cut into ribbons
4 oz. lamb ham, cut into thin strips (or prosciutto)
1 small ball fresh mozzarella
1 cup grape tomatoes
2-4 Tbsp. fresh pesto, for drizzling on top
Prepare and bake crust according to recipe directions.
Meanwhile, in a large skillet, heat a little olive oil until shimmering. Add the onion and sprinkle well with salt. Cook the onion, while stirring occasionally and lowering heat as necessary, until softened and golden. Add the greens and continue cooking until just tender and bright green.
Brush the pizza crust with olive oil. Spread the greens and onions over the crust, followed by the lamb ham. Lay slices of mozzarella evenly over the top. (I only used about half of the ball, but you could use more.) Place the grape tomatoes evenly over the pizza.
Bake in a very hot oven, or under a broiler, until the cheese is melted. Drizzle with the fresh pesto and cut into wedges.
Yield: one 14″ pizza
Disclosure: I’ve partnered with Caputo’s Market in our combined efforts to support the local food scene in Utah. The pesto and mozzarella were sponsored by Caputo’s. I purchased the lamb ham, which is also available at Caputo’s. We appreciate the support of sponsors to help bring you fabulous recipes made from high-quality ingredients.