I made a Tomato Mozzarella Pizza with Arugula and Prosciutto w/ Mama Mary’s individual Gluten Free Pizza Crusts. Want to know the two things that pulled me to this pizza crust package in the grocery store? 1. “Gluten Free” 2. “Bakes in 6 minutes!” I saw a 10-minute gluten free dinner flash before my eyes and just had to purchase it. Yes, it baked in about 6 minutes, but not to my liking. But don’t worry, I have the tips and tricks to make it spectacular.
The pizza crust comes in a pack of two, which is perfect is you’re feeding two! Duh? It was perfect for my husband and I. I layered the pizza with all the goods, and popped it in the oven for a total of 8-1/2 minutes. (The back of the package says 6-8 minutes but since I like my crust crispy, I went for the little over 8.) I served them on a wooden cutting board, allowing them to cool before I cut them. We each had our first bite, and the flavor was fabulous! But, the crust was soft and a little too flimsy and damp. I wanted to keep eating it because it tasted so good, but I knew that it could be better if the crust was harder. I didn’t want to put it back in the oven, or else the toppings would burn. My husband had the fabulous idea of putting them on a skillet on the stove. Brilliant! We added the pizza to the skillet, let them sit there on medium heat for about 6-8, and removed them to cool for a few more minutes. Took another bite, and boom!..we have a winner! So the secret is…oven, then finish on the skillet! There is always an option of placing the crust directly on the oven rack from the beginning; however, I load mine up with too many toppings I knew it couldn’t be an option for me. Yes, my envisioned 10 minute meal took about 30 minutes (including the pizza topping prep), but I’ll take the 30!
Tomato Mozzarella Pizza with Arugula and Prosciutto w/ Mama Mary’s Gluten Free Crust
what you need:
- one package of Mama Mary’s Gluten Free Crust
- 2 teaspoons olive oil
- 2 tablespoons of pizza sauce
- 2 tablespoons thinly chopped onion
- 1/4 cup chopped prosciutto (3 sclices)
- 1 Beefsteak tomato
- small mozzarella cheese ball
- 1/2 cup arugula
what you do:
- Preheat oven to 425 degrees.
- Line a baking sheet with foil, spray with cooking spray of choice (I used olive oil spray), place 2 pizza crusts on pan, and lightly brush about 1 teaspoon of olive oil on each crust.
- Spread about 1 teaspoon of pizza sauce on each pizza crust. (I don’t like to add a lot of sauce on a pizza that’s going to have a lot of tomato)
- Slice your tomato and cheese into thinly, sliced, round pieces.
- Layer your pizza with the tomato and mozzarella slices. I put them in a circle around the pizza, overlapping and alternating.
- Put pizza in the oven, cook on high for 5 minutes.
- While the pizza is cooking, in a small skillet, add chopped onion and prosciutto to pan, and saute over medium heat until onions become translucent. (about 5 – 7 minutes)
- Once pizza is done cooking, and onions and prosciutto are ready, remove pizza from oven. And add arugula, onions and prosciutto, spreading them evenly around the pizza.
- Place back in the oven to cook for an additional 3-1/2 minutes.
- Remove from oven, heat a medium size skillet over medium heat.
- Add your pizza (one pizza at a time, or have 2 skillets going!) heat for about 6-8 minutes. This will make your crust a little crispy!
- Let cool for a few minutes before cutting and diving in to this wonderful pizza!