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After an unexpected afternoon spent on the phone with a Dell Technician (my laptop and I had a very bad day together). It became obvious I would not have time to make the GF (gluten-free) pizza dough from scratch as I had planned, when I noticed my husband making his nightly pre-dinner walk-thru the kitchen, nostrils flared – checking for signs of food in the making. The aroma from the roasting heirloom tomatoes, herbs and garlic drew him in like a bee to a soda can. So I, being the overly prepared person that I am, conveniently turned to a GF pizza dough package mix that I purchased yesterday while stocking up on wheat flour substitutes, figuring I may at some point in time, need a short cut.

As with all bread machine mixes, I tweaked this recipe a bit as I've yet to find a packaged bread mix that supplies a yeast that proofs up well. (Blooms when fed). To be honest, I don’t even bother trying the enclosed yeast packets anymore. I go right to my own supply of Rapid Rise Yeast.

After preparing this packaged dough mix I readied myself for a letdown. The texture of the dough was very odd  – not the firm but cushy feel of a booby like a typical yeast bread – but sticky and airy. However, I must say, the outcome was a pleasant surprise. The crust had a good texture; light but crunchy, and the flavor actually tasted like Fench bread. I will definitely be stocking up on this mix for future quick pizzas!

PRE-PACKAGED GLUTEN-FREE PIZZA DOUGH MIX

Preheat oven to 375 degrees F.

This is my version of the package instructions which require an addition of water/or milk, eggs, oil, sugar, vinegar, salt and yeast. My fool proof method for package bread mixes is in the proofing of the yeast - it should bloom when fed. I measure out the water (or milk) per the instructions. (In this case I used water). Make sure it is just hot enough that you can hold your finger in it without wincing. If the water temp is comfortable it is not warm enough. If it is too hot you will not be able to hold your finger in it.

Use the ingredient amounts as listed on the package instructions. Add the sugar to the heated water/or milk and stir to dissolve. Then stir in a pinch of the boxed flour mix- yeast thrive on the combo of flour and sugar. Sprinkle the Rapid Rise Yeast over the top (or use the yeast package provided if you’re feeling lucky). Wait 5 to 10 minutes for the yeast to feed and erupt into life. You will see it bubbling and raising to the surface of the liquid.

Mix the dry ingredients in a bowl (remaining package mix and salt) with a wire whisk - and because I was making a pizza dough, I also added a teaspoon of Italian Seasoning to the dry ingredients.

Dump the dry ingredients into the bread machine. (I have a 1 and 1/2 lb. capacity machine). Make a well in the center of the dry ingredients and pour the proofed yeast mixture into the well.

Mix the remaining liquid ingredients in a separate bowl  with a fork until well blended (in this case, the eggs, vinegar and oil) and pour atop the yeast mixture with the rest of the dough ingredients. Set your bread machine to the dough setting. When the dough is ready, remove it from the machine and set it aside to rest for approximately 5 minutes. As I only needed half of the dough for a two person pizza, I sprayed the inside of a quart-size Ziploc baggie with non-stick cooking spray - placed the other half the dough inside - let out as much air as possible - sealed it up and stored it in the fridge for another use.

Prepare a cooking sheet by spraying with non-stick cooking spray (or coat lightly with oil). Sprinkle oiled cooking sheet with approximately 2 tablespoons cornmeal. This will help crisp up the bottom of the crust, as well as make the pizza easy to serve.

Place the dough on the prepared baking sheet and form a rustic rectangle approximately 12”-14" x 8" in size. Drizzle dough with olive oil and rub to lightly coat. Use the tips of your finger to make dimples in the dough (like you'd find on a Focaccia bread). Sprinkle top of dough with 1/2 cup shredded Parmigiano Reggiano and press lightly to adhere. Besides adding another depth of flavor, the cheese will prevent a soggy crust as it provides a shield between the sauce and the dough.

Place the prepared crust in the oven and cook for approximately 10 minutes or so; just until the dough loses t shininess. You don't want it to start browning just yet. Remove from oven and top with your favorite choice of toppings. Continue to back for approximately 12-15 more minutes, until pizza is golden brown.

HOMEMADE HEIRLOOM TOMATO SAUCE WITH CARAMELIZED ONION

Slice 6, medium-size heirloom tomatoes in half . In a medium bowl, gently toss tomatoe halves with 1/4 cup of olive oil, 1 large sprig of rosemary (6" or so) cut into four pieces, 4 garlic cloves-flattened with the broadside of a chef's knife, 1 tablespoon chopped fresh Italian flat leaf parsley, 1 tablespoon chopped fresh basil, 1 teaspoon fresh lemon juice, 1 teaspoon red pepper flakes (or more to taste), 1/2 teaspoon coarse kosher salt, 1/2 teaspoon fresh ground pepper.

Place a baking rack over a large cooking sheet (with a rim) and place seasoned tomatoes atop rack. Pour any remaining ingredients in the bowl over the top of the tomatoes. Roast at 200 degrees F for approximately 4 hours. Remove from oven and let cool.

Meanwhile, heat medium-size skillet over medium heat. Add 1/3 cup thinly sliced Vidalia onion, 1 tablespoon olive oil, 1 tablespoon butter, 1/2 teaspoon kosher salt, 1/2 teaspoon raw sugar. Cook stirring often until onion is limp and caramelized into a lovely golden color.

After the seasoned, roasted tomatoes have cooled, remove the rosemary sprigs and garlic cloves and toss out. Peel the tomatoes and chop roughly. Mix caramelized onion and seasoned tomatoes. This makes a wonderful basic pasta sauce. However, if you plan on using this for a pizza sauce, prior to adding the caramelized onions to the tomatoes, place the roasted, seasoned tomatoes into a sieve to strain out the juices. Nobody likes a wet pizza. (Save juices for another use - they are amazing!) Then add in the caramelized onion and you have a beautiful pizza sauce.


CRISPY PANCETTA

Preheat oven to 350 degrees F.

Spray a broiler pan with non-stick cooking spray and place 4 oz. thinly sliced pancetta pinwheels in single layer on the pan. Bake for approximately 10-15 minutes. Watch the meat closely - once it starts browning it can go from crispy to burnt in a matter of seconds! Remove from heat as soon as the bacon is browned. It will get crisper as it cools.

Great on salads, pizzas, in pastas, Panini’s - or by itself!

GLUTEN-FREE PIZZA WITH ROASTED HEIRLOOM TOMATOES, CARAMELIZED ONION, CRISPY PANCETTA, HERBS AND FRESH MOZZARELLA

Using the pre-cooked crust from the above recipe, spread the tomato/onion mixture evenly over the top of the crust. Crumble crisped pancetta atop tomato/onion mixture. Thinly slice fresh mozzarella into 1/4 inch thick rounds and top in single layer over pizza. Finish with a final layer of 1/2 cup shredded Parmigiano Reggiano cheese.

Bake at 350 degrees F for approximately 12-15 minutes or until cheese and crust are nicely browned. Removed from oven and let rest 5 minutes before serving.

*(Tip - I find cooking pizza at 350 - 375 degrees F, although it takes longer, will result in a more evenly cooked pizza. Often pizzas cooked at a higher temperature will result in burning the edges and top of the pizza while leaving the center undercooked.)