Friday, October 23, 2009

Making Gluten Free Stove-Top Pizza in a Small Seoul Apartment

This post begins much like the how to make gluten free brownies in a small apartment in Seoul post did: Call a friend, act sad and deprived of the goodness of gluten free products and have said friend send a care package including GF pizza mix (Bob's Red Mill is a fave here). Once it arrives, prepare it according to the directions.

I prefer sautéed veggies on my pizza, usually bell peppers, onions and mushrooms will do the trick. I also like to add fresh tomato sliced thin. We use tomato sauce instead of pizza sauce, since pizza sauce is more difficult to find here. I add dried basil and garlic to the sauce when I spread it on the crust--but hey! I am getting well ahead of myself. Simply prepare the toppings and set them aside for a moment. Cheese is important, of course. We get mozzarella from Costco. What we typically find in Korean grocery stores simply will not do!

Once toppings are prepared and set aside, it is time to get down to business. You'll need a fry pan of at least 12 inches in diameter. Put it on medium/high heat and add about 2 tablespoons of oil (I use olive oil for pizzas). Typically you'll have enough dough from a mix to do this twice, so split the dough in half and work the first half into the shape of a pizza pie. When the pan is hot, place the dough in the pan and press it with the back side of an oiled spoon to make it as thin as you can, and to get the edges of the dough to the edges of the pan. Helpful Hint: the pan should not be so hot as to scorch or fry the dough. You are cooking it like you would the perfect golden brown pancake.

Allow the pie to cook until you've reached the state of golden brownness on the pan side; this takes about five minutes. Once browned, flip the pizza crust to the other side (yes, again, like a pancake). Here is where you add toppings: sauce and basil, tomatoes, sauteed veggies, cheese, etc.
Once you've topped your pie with cheese, you'll need to put a lid on it. My pan is too large for a lid, so I use an aluminum bowl. This allows the toppings to warm and flavor one another, but, most importantly, it causes the cheese to melt! Allow to cook another five minutes or so.
(I suggest checking in more often the first time through!)

Quit the pizza of the heated pan and place it on a plate to set for ten minutes. Finally, cut and devour. Congratulations on your first stove-top pizza pie!

By the way, this works for Gluten-Full pizzas as well:)

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