Life has a way of teaching us to be flexible. A month ago we began the Five Pies in Five Days series, only to be interrupted by the unexpected, but life has a way of revisiting lessons we forget. One valuable blogging lesson learned: have all the entries done before launching a series. √ Check.
The fifth and final pizza in our Five Pies in Five Days series features caramelized sweet onions and fennel resting like a golden crown atop grilled chicken and fresh mozzarella. If a recipe were a sentence, caramelized onions and fennel are a sweet-savory punctuation of flavor worth every slow-simmered minute. Departing from traditional tomato based pizza sauce we take advantage of peak season basil to create a pesto sauce to form the base for everything else. Roasted red peppers bring a splash of color and mild smoky-sweetness so well paired with the onion and fennel the trio is sure to show up again soon in Focaccia, or as soup garnishes and sandwich toppers.
Any favorite crust would be suitable, but we decided to highlight a second gluten-free option for those seeking a crust experience more like regular pizza crust. As I mentioned in the earlier post, Cauliflower-Mozzarella Pizza Crust is certainly delicious, but it does not have the same bread texture most are used to with pizza. This Gluten-Free Pizza Crust recipe is easy to make and the texture like familiar bread pizza dough.
The recipes include instructions to create the pizza entirely from scratch. However, in the recipe notes I mention how easy it is to cut corners by using jarred basil pesto, roasted red peppers, and pre-made grilled chicken. I have not used store-bought grilled chicken breasts, but often have grilled chicken breast prepared in advance, in bulk, ready in the freezer for a quick meal.
In case you missed any part of the series, here is a summary of the various sauces, toppings, and crusts featured:
BBQ Chicken Pizza—Tomato-BBQ sauce base, grilled chicken, bacon, Jack cheese, fresh red onion and cilantro on a hand-tossed sprouted wheat crust.
Italian Sausage, Prosciutto, Peperoncini, & Smoked Cheddar Pizza—Whole stewed San Marzano tomatoes crushed by hand, Italian sausage, prosciutto, peperoncinis, mozzarella, English smoked cheddar, and Romano on sprouted wheat crust.
Fig, Chevre, & Arugula Pizza—Dalmatia® Fig Spread, soft goat cheese, lots of fresh herbs, arugula leaves, and grape tomatoes finished with a drizzle of aged balsamic on an extra thin sprouted wheat crust.
Top to Bottom Vegetable Pizza—Homemade San Marzano pizza sauce, sautéed mushrooms with garlic, zucchini, artichoke hearts, red bell pepper, fresh herbs, mozzarella, and Romano cheese on a Cauliflower-Mozzarella crust.
Pesto, Chicken, Caramelized Onion & Fennel Pizza on Gluten-Free Crust—Shown below.
Did you come away with a favorite?
Gluten-Free Pizza Crust adapted from Cooking Light Gluten-Free Cookbook, Oxmoor House 2011