One thing I really do miss from my gluten eating days is pizza. Not the American style delivered to your door in 45 minutes or less type (although Papa Johns will always hold a special place in my heart). I’m talking the real deal: The thin crusted delight I once had in a little basement pizza parlor in middle-of-nowhere Italy, the crispy grilled flatbread drowning in a mess of caramelized onions and creamy cheese (only to be consumed on a hot summer night on the back patio of my parent’s house…). I love pizza as a vessel for the most exciting flavors you can dream up.
Here’s what my crazy brain wanted this time: Gorgonzola. Gorgonzola is a star. It will take your pizza and make it the stage for its own fabulous show. Supporting actor? Let’s go with everyone’s favorite friend, the roasted sweet potato. Finally, we’ll throw a couple more roasted vegetables to the mix and a bit of pancetta for good measure.
For the crust:
- 1/2 package Pamela’s Gluten-Free Bread Mix
- 1/2 enclosed yeast packet
- 1/8 cup extra virgin olive oil
- 3/4 cup warm water
For the gorgonzola sauce:
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1 cup milk
- 1/2 cup crumbled gorgonzola (both gorgonzola dolce and picante work fine)
For the toppings:
- 1 medium sweet potato
- 1 medium yellow onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 oz. cubed pancetta
- 1/2 cup crumbled gorgonzola
- coarse salt/pepper
- 2 tablespoons extra virgin olive oil
For the topping:
Preheat the oven to 400 degrees. Chop the sweet potato, shallots and pell peppers. Spread them out on a baking sheet and coat with extra virgin olive oil, salt and pepper. Roast for 30- 35 minutes, or until the sweet potatoes are tender and the onions begin to caramelize. Set aside. In a hot pan, sauté the pancetta until crisp (2 or 3 minutes) and set aside, using a paper towel to absorb some of the drippings.
For the crust:
Prepare according to package directions. Definitely observe the pre-baking option for the crust and don’t be afraid to up the temperature a little bit. I ended up baking mine for about 30 minutes at 425 degrees.
For the gorgonzola white sauce:
Melt the butter in a saucepan over low heat. Add the cornstarch and stir to combine. Allow the cornstarch butter mixture to cook for about a minute, stirring continually. Add the milk and continue stirring, allowing the sauce to simmer. The sauce should begin to thicken after a few minutes. Add the gorgonzola and continue cooking just until the cheese is melted and well incorporated into the sauce. Remove from heat and set aside.
Putting it all together:
Increase the heat of the oven to 450 degrees. Spread a thin layer of the gorgonzola white sauce over the pre-baked pizza crust. Distribute the roasted vegetables and pancetta evenly over the sauce and top with more crumbled gorgonzola. Put the pizza back into the oven and bake for 5-10 more minutes or until the cheese is melted and the pizza crust is browned.
gorgonzola vessel of my dreams….