Wednesday, December 17, 2008

Pizza, for real. (Ziti pizza with a new and improved crust recipe)

I've been going back and forth between pizza recipes, between the white rice crust from the DB challenge in October, and between the darker, puffier one I adapted from Epicurious. I wanted to combine the two, make a quick easy crust with my regular rice flour mix, that rose with yeast (the DB one doesn't). We had baked ziti the other night (with ricotta and tomato sauce, topped with mozzerella) and have a ton of leftovers. I used to get ziti pizza from a pizza place in high school, it's the BEST. Alex didn't believe me. Now he does. 

Thick crust pizza 
makes two 8" pizzas

1 c warm (approx 110 degree) milk 
1 t sugar
1 packet yeast
2 1/4 c rice flour mix
1 t xanthan gum
1 t salt
2 T olive oil

Mix milk, sugar and yeast in a small bowl and let sit for 5 minutes to proof. Combine flour mix, xanthan gum, salt and olive oil, then stir in yeast milk. Mix until combined, then divide dough in half. Pat each ball into an 8" circle, let rise somewhere warm for 20 mins to half an hour. Preheat oven to 425. Bake each pizza crust for 7 minutes, until slightly cooked, then top and bake until toppings are cooked though. 

Try topping your pizza crust with ricotta, then leftover ziti, then mozzerella. 



14 comments:

  1. When you say rice flour mix, do you mean just rice flour or a packaged pizza mix that's mostly rice flour? I don't have a pizza mix, and I'm wondering what other flours were in the mix that I should be mixing in.

    ReplyDelete
  2. Rice flour mix is posted on the side of the page, I use the same mix in all my recipes.

    ReplyDelete
  3. I just noticed the "Important information, flour mix, etc." tab at the top of your blog. Dopey me. All mysteries are solved. Thanks.

    ReplyDelete
  4. Wow, that pizza looks good! I'll have to give that a try!

    ReplyDelete
  5. Ziti pizza! I used to get Ziti pizza at New York Pizza Depot... I didn't realize how much I miss it until I saw your post... gotta try it!

    ReplyDelete
  6. That one looks great ! Will try it soon :-)
    Thanks in advance.

    ReplyDelete
  7. I made this crust for lunch/dinner! so fluffy and doughy!! and so quick and easy to mix up. yums

    ReplyDelete
  8. Anonymous12:57 AM

    I can understand how you can have a ton of ziti left over, what I can't understand is how you can have a ton of ziti leftover that is palatable enough to want to use it in another recipe or the next day. :-(

    Any gluten free pasta in my house that is leftover is wrapped up and refrigerated (yes I am still creature of habit from my gluten eating days) even though time after time I see that it is not worth anything the next day, either pasty or hardened and when reheated, just awful.Still it never fails to disappoint me.

    How do you do it? I could never have the heart to cook up a big enough batch of ziti to have leftovers, because it always gets tossed.

    ReplyDelete
  9. I microwaved the pasta leftovers, which softens it up, if yours crisps up you could try microwaving it with a damp paper towel over the container to add moisture. To tell the truth I rarely end up eating leftover pastas either but it works on pizza covered with cheese and more sauce.

    ReplyDelete
  10. Anonymous5:46 PM

    Thanks Jill Elise for getting back to me. My computer has been on for days with your newly discovered site up...I try to check it back whenever I pass by to look at something else. There are so many yummy thins here. Thank you so much for your positive outlook on eating Gluten Free. It is so easy to feel isolated, often deprived. Especially since I do not eat meat. A LOT of foods went out ouf my diet.

    I just looked at your Stuffed Karpusta (I am Ukrainian Heritage :-) )

    I don't eat meat but still that speaks to my senses as my Nana used to make that for me. Maybe I can make it with substitutes rice and seasoned tofu or something.

    I am also a pizza FREAK!!! I am from NY and my Deduska was from Kiev to New Haven Connecticut, so I too know the beauty of real pizza. On that never ending quest for the decent GF Pizza! :-)

    Keep up the wonderful blog.
    Blessings & Good health!

    Tee

    ReplyDelete
  11. this pizza is so, so, so delicious. I eat pizza at least once a week now. so easy, so awesome.

    ReplyDelete
  12. making this tonight! thanks so much for the recipe it looks fabulous!

    ReplyDelete
  13. Can I say that you have elevated your self right next to a god in our house now! My husband recently was diagnosed with a gluten allergy and he's been "suffering" from not eating breads and gluten packed things like pizza and cookies. I've been making many of your recipes but have to say that the look on my husbands face when he got to eat pizza again was priceless! As we speak a batch of chocolate chip cookies are also in the oven! Thank you, thank you, thank you!

    ReplyDelete
  14. I love this pizza crust. So EASY! Question, once you half the dough, is it necessary to bake both, or can you leave one half in the fridge for later use?

    ReplyDelete