Orly's Gluten Free Breakfast Pizza

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1 1/2 cups (230g) Tuscany Blend
1 tsp salt
3/4 tsp baking powder
1/2 tsp sugar  
1 1/4 tsp yeast
1 Tbsp (13ml) oil
2 1/2 tsp 5g apple cider vinegar
3/4 cup (145ml) luke warm water
oil for coating the pan
Extra Tuscany Blend for dusting

Heat: Pre-heat oven to 450 F.  

Mix: In the bowl of a stand mixer with the paddle attachment, place 1 1/4 tsp yeast and cover with 3/4 cup lukewarm water.  Let it sit until the yeast slightly bubbles, about 5 minutes.  Add the oil and apple cider vinegar.  In a separate  bowl, mix together the Tuscany Blend, salt, baking powder and sugar.  Add the dry ingredients to the wet mixture and mix on low speed until the dough starts to come together.  Gradually increase the speed of the mixer until all ingredients are fully incorporated.  

Proof and Shape: Using oil to coat your hands, gather the dough into a ball and place into a well oiled bowl.   Let the dough rise at 90 degrees F for about 30 minutes, until it doubles in size.  Coat your pizza pans with oil to prevent the dough from sticking to the pans.  Generously dust your rolling surface with Tuscany Blend.   Divide the dough in half. Form two round equally sized balls of dough. 

Method 1: Take one ball of dough and place it in the center of a round or rectangular pan coated with oil.  Sprinkle oil on top of the dough and flatten it with your hands. Starting at the center and working outwards, spread the dough out approximately ½” thick and 10” diameter with your hands. Oil your hands to prevent them from sticking to the dough.  You can pinch the edges to form a crust. 
Method 2: Use a rolling pin to flatten the dough into a round 10" shape, about ½” thick.  Continue to dust the dough with flour to prevent it from sticking to the pin.  Use your rolling pin to unroll the pinned out dough on to the pizza pan.  

Top: Drizzle 2 Tbsp oil on top of the dough.  Mix together 1 clove chopped fresh garlic with 1/3 cup ricotta cheese and slather the mixture over the dough.  Top with your desired amount of arugula and crack 2 eggs sunny side up in the center of the crust.  Repeat this for the second crust

Bake:  Bake the pizza for 10-12 min, rotating the pan halfway through the cooking.  

**Orly's Tips

1. The dough will be easiest to roll out when it's cold. I like to make my dough in advance, roll it into a ball, cover it with cling wrap and let it sit in the fridge overnight to cool.  The next morning, the dough ball is cool and firm and much easier to roll out.

2. You can freeze the dough balls for up to 6 months.  When ready to bake, remove from the freezer and place in the fridge to slack out.