Pesto and Heirloom Gluten Free Pizza

Pesto and Heirloom Gluten Free Pizza

Toppings:

• 1 to 2 Medium Heirloom Tomatoes
• 1/2 Cup Pesto
• 1/2 Cup Shredded Mozorella Cheese
• 1/4 Cup Parmasan
• 8 Leaves Fresh Basil

Pizza Dough (I use Bob’s Red Mill recipe) 

https://www.bobsredmill.com/recipes/how-to-make/gluten-free-all-purpose-pizza-crust/

Ingredients

1. Preheat an oven to 425°F and grease a 10- to 16-inch pizza sheet.
2. Combine yeast, sugar and water in a large bowl and let stand about 5 minutes.
3. Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a hand mixer for a minute, adding a teaspoon of water if dough moves up beaters.
4. Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. For a thicker crust, let rise for 10 – 15 minutes. Otherwise, continue with the baking directions below.
5.  Bake at 425°F for 10 minutes
6. Carefully take out of the oven, add pesto, cheese, and sliced tomatoes. (I recommend placing a cookie sheet under the pizza if using a pizza stone, this will catch and pesto that might spill over).
7. Bake for 15 to 20 minutes.
8. Add basil and enjoy!