Udi’s Gluten Free Pizza with Arugula and Truffle Oil
Who doesn’t love pizza? It is festive, it brings people together, and it is delicious. Now I totally understand if you feel like you can’t eat it for one dietary choice for another, and those of us who are gluten-free are definitely in that group. When you go gluten-free you definitely miss pizza.
The past 2 times that I have returned to Florence, Italy to visit my previous home and my friends that still live there, I have definitely met the challenge of pizza. You see, I am not celiac so I can eat glutinous foods if I choose to, but I definitely have my own adverse reactions, which is why I generally choose to avoid gluten. But, when given the choice, it is REALLY hard to refuse a wood fire/brick oven pizza freshly made with mozzarella di buffalo, fresh arugula and shavings of parmagiano reggiano.
Thankfully, back here in the states, I don’t have to choose. I can have a fabulous pizza…on a gluten-free crust! For the past 8 months or so I have been enjoying Udi’s Gluten Free Pizza Crust at home and making my own pizzas. It is great for having friends over, and is a quick and easy meal to whip up. I definitely prefer thin crust pizza, and Udi’s is just that. It toasts up nicely in the oven and is just the right size to share between two people. I have made a myriad of combinations, but so far the one below is definitely my favorite. The only thing missing is the heirloom tomatoes from the Farmer’s Market in the summer…sigh.
Gluten Free Pizza with Mozzarella, Reggiano, Truffle Oil and Arugula
1 Udi’s Pizza Crust
1/4 c pizza sauce (homemade or from a jar)
8 cilegine fresh mozzarella balls, cut in half (they are the cherry sized balls)
1/2 c fresh baby arugula chopped into bite size pieces
5 (or more) shavings of parmagiano reggiano cheese
salt and pepper to taste
white truffle oil
Preheat oven to 375°F.
Once the oven has reached the desired temp, place Udi’s pizza crust in the oven directly on the oven rack and warm for 4 minutes. The crust should just begin to brown.
Remove from the oven and place the crust on a baking sheet or pizza stone. Distribute the pizza sauce over the crust and then place the mozzarella halves evenly over the pizza.
Return the pizza to the oven for 8 minutes. The cheese should be melty and crust will have toasted a bit more. You can keep it in longer if you desire, but it should be ready to devour.
Next distribute the fresh arugula over the warm pizza, and place the reggiano shavings on top. Sprinkle with a pinch of salt and pepper if desired and gently drizzle truffle oil to top it off.
Slice and enjoy!
If you would prefer to make your own crust try out these: (they are next on my list of adventures!)