Gluten-free pizza with Philadelphia cheese and zucchini –
Tonight homemade pizza with vegetables and cheese, delicious!
Preparation time 30 minutes (without rising time)
Ingredients for 2 people:
300 grams of gluten-free flour (I used the BiAglut flour)
8 grams of fresh yeast
2 glasses of water
2 tablespoons of tomato sauce
70 grams of Philadelphia cheese
1 tablespoon of vegetable stock
1 teaspoon of sugar
extra virgin olive oil
Dissolve the yeast in a glass of water at room temperature, add sugar and mix. Let stand for 20 minutes.
Put in a bowl the flour, 2 tablespoons of oil, the yeast dissolved in water and stir, adding more water if necessary, until it forms a firm dough. Add the salt and knead for 5-10 minutes.
Making an X-cut on the pasta and leave to rise for 2 hours in a warm place, covered with a cloth slightly moistened. In summer you can safely leave it at room temperature, in winter preheat the oven to a minimum and then put the dough in the switched off oven, with the door half open.
Cut the zucchini into thin slices and cook for 5 minutes with a tablespoon of olive oil, vegetable broth, salt, and pepper.
Grease the pan with oil and roll out the dough, place the tomato sauce (don’t cover it with salsa, just a little to give color and flavor) and bake at 220°C for 10 minutes.
Add the Philadelphia and zucchini, oregano and a drizzle of oil. Bake again for another 10-15 minutes.