Making pizza at home has always been a little bit of a challenge to me, something that I'm typically hesitant to undertake after a long day or at any time in a small New York City kitchen. (This is a little at odds with the fact that I’m a huge pizza lover.) In general, this is because when I cook at home, I focus on limited prep, short cooking times, and going mostly gluten-free —plus, I always want vegetables to take a prominent role in what I’m eating. (I also like to keep my ingredient list limited and clean-up minimal, but don't we all?)
When I do make pizza, I keep it simple, and the one thing I often don’t have the patience for is one of the most important parts: Making the dough. This is especially true if I’m looking to prepare a gluten-free crust—so to cut down on searching for a gluten-free dough recipe, seeking out just the right alternative flours, or having to prep in advance, I’ll turn to a pre-made crust or prepared dough.
This may seem sacrilege if you are steadfast believer in all things made from scratch, but for me, it's a straightforward and time-saving shortcut, especially if you’re not eating gluten for dietary, or other, reasons. I like to think of it like grabbing a rotisserie chicken or fresh pasta: You can flex your creative muscle on various sauces and garnishes to gussy it up, resulting in a delicious and balanced meal on the table in a short amount of time.
Making a pesto from a seasonal green is my way to infuse not only vibrancy into a pizza, but nutrients into a meal. For this one, I chose to use ramps (wild leeks), but if you can’t find them or they are out of season, simply swap in arugula, kale, blanched broccoli, or classic basil. In place of layers of cheese, I opt for flavorful roasted or grilled vegetables and a light scattering of cheese on top. If tomatoes aren't available, feel free to sub in a few dollops of your favorite jarred tomato sauce, but you could also use roasted eggplant, zucchini, or sautéed mushrooms and kale instead.
Seasoning with spices and fresh herbs, like the za’atar blend I used here, is a great way to build flavor into your pizza as well—whether using it on the vegetables or just sprinkled directly atop the finished pie. By opting for these kinds of vegetable- and seasoning-driven toppings, you can easily come away with a speedy, seasonal, and wholesome pizza, no dough-rising times necessary.
Ramp Pesto Pizza with Za'atar Roasted Tomatoes and a Runny Egg
This gluten-free pie is loaded with ramp pesto, za'atar roasted tomaotes, and topped off with a runny egg. If you can’t find ramps or they are out of season, simply swap in arugula, kale, blanched broccoli, or classic basil.
Makes 1 pie
For the za'atar roasted tomatoes:
- 1 pre-made, gluten-free pie crust
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon za'atar spice blend
- Pinch of salt
- Preheat the oven to 375°F. Line a sheet tray with parchment paper. Toss tomatoes with olive oil, za’atar, and a pinch of salt, and spread out evenly on the sheet tray. Roast for 50 minutes to an hour, rotating the pan halfway through cooking.
For the ramp pesto and to assemble the pizza:
- 4 ounces ramps
- 1/4 cup shelled pistachios, toasted
- 2 tablespoons Pecorino cheese, grated
- 3 tablespoons olive oil
- 1/2 teaspoon chile flakes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- 2 tablespoons goat's milk cheddar, shredded (for topping)
- 1 egg (for topping)
- 2 scallions (for topping)
- Coarsely chop the ramp bulbs and place them into a food processor. Add the ramp greens, pistachios, Pecorino, olive oil, chile flakes, lemon juice, and zest, and process until a coarse paste is formed. Season with a pinch of salt.
- Line an additional sheet tray with parchment paper. Place the pre-made, gluten-free crust on the tray. Spoon a generous amount of pesto over the crust. Scatter roasted tomatoes and cheese, if using, on top. Bake for 7 minutes at 375°F. Remove the pie, set aside, and turn your oven to broil. Crack the egg into a ramekin and slide the egg onto the center of the pie. Put the pie back in the oven and broil for an additional 2 minutes, or until the egg is cooked to your liking. Finish with a scattering of scallions.
This post was created in partnership with Udi's Gluten-Free + Food52 to share gluten-free recipes during Celiac Awareness Month. Thank you for supporting the brands that support Crunchy Radish.
