- For The Base:
- 500g Filippini Gluten Free Pizza Mix
- 320g of lukewarm water
- 8g quick yeast (or 25g fresh yeast)
- 30g extra virgin olive oil
- 5g salt
- For The Pizza Topping:
- 250g Le Conserve Della Nonna Rustica Pizza Sauce with Oregano
- 200g 'Mozzarella' sliced
- Extra virgin olive oil
- Fine salt
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In a large bowl, dissolve the yeast in the water. Add the Filippini Gluten Free Pizza Mix and knead for a 3-4 minutes. Add the oil and salt and continue to work until the ingredients are fully mixed.
Transfer the dough to a baking tray lined greased with olive oil and spread the dough evenly over the entire tray.
Leave to rise for 1½ hours at room temperature. Meanwhile, combine the passata with oil and salt.
Preheat the oven to 250°c on a conventional setting. Once the pizza dough has risen, using a spoon spread the tomato sauce over the pizza and cook for approximately 15/20 minutes.
Remove the pizza from the oven and add the mozzarella, complete cooking for further 5/8 minutes.