Gluten free? You will love this! This Roasted Red Onion & Prosciutto Pizza recipe is from chef Sean Armstrong from Loaf Handcrafted Breads who devised this recipe for Healtheries and Coeliac Awareness NZ. No bloat, no gluten, amazing taste. Serves 6.

For the Roasted Red Onion & Prosciutto Pizza, you will need:

Pizza Dough

500g Healtheries Simple Bread Mix

¼ tsp salt

½ tsp dried yeast

275g water

50 g oil

1 large red onion roasted

8 slices prosciutto

100gm pecorino

Parmesan

Puttanesca sauce (tomato sauce)

Sea salt

Olive oil

¼ handful wild rocket

To make the Roasted Red Onion & Prosciutto Pizza:

Pizza dough: add all ingredients, except water, into a large bowl and mix together, then slowly add the water until a soft dough is formed. Place to one side, cover and rest for 10 minutes.

Cut the dough into 3 pieces and roll out into rectangles then place on a baking sheet and spread the puttanesca sauce evenly over the base. Add sliced prosciutto and sliced roasted red onion and top with shaved Pecorino and parmesan. Season with olive oil and cracked pepper and bake in a hot oven at 210 degrees for 20 minutes on fan bake. Before removing from the oven, lift and check that the centre is well cooked.

To serve, place on a large chopping board straight from the oven and slice into 4 pieces. Dress with rocket, drizzle with olive oil and season with cracked pepper.

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