When Pizza Night Rolls Around Try A Burrata And Pesto Gluten Free Focaccia Pizza

I’ll be honest, I’m one of those people that loves receiving mail, well the happy kinds, not bills and junk mail. Letters, cards, packages, it’s truly a lost art of communication but one that I love. I mean who doesn’t love coming home and finding a little brown package sitting on their doorstep, especially one with Canyon Bakehouse in the return address. I lugged little one, the diaper bag, and the brown box of gluten free love into the house and couldn’t wait to tear into it. A beautiful site laid before me in the form of three fresh loaves of gluten free focaccia. 

It’s no mystery that I’ve fallen for Canyon Bakehouse’s Gluten Free Focaccia. In fact, for only $5 a loaf, you would certainly be able to find a loaf at all times in my cabinet if it were available at my local grocery store everyday. So every now and then I’ve been able to enjoy the specialness of the gluten free focaccia. So far I’ve put together these Caprese and Spinach Artichoke Garlicky Focaccia Bites, adding two of my favorite appetizers to toasted garlic focaccia bread, which by the way my family and I loved. This time around with my box full of sample focaccia, I was craving a pizza. Yup, it was that time in the week for a homemade pizza and I figured why not use the focaccia for a pizza crust.

I am so glad that I tried this gluten free pizza out, the focaccia was a perfect substitute for your traditional crust, kind of like a deep dish pizza. But instead of my normal pizza toppings I decided to try out my gluten free burrata cheese that I snagged at our local Italian specialty store. I first was introduced to burrata cheese at Disney actually. Epcot’s Tutto Gusto makes this gluten free pasta pomodoro and tops it with a soft and creamy burrata cheese, it’s divine! Burrata is basically a creamy version of mozzarella, a little ball of fresh mozzarella that’s filled with a creamy center. With burrata cheese, focaccia, a fresh tomato from our garden, and pesto in hand, I decided to throw it all together for a clever new pizza. It was delicious and certainly a new family favorite! Need a sneak peak of the end result, here you go, a Burrata and Pesto Gluten Free Focaccia Pizza!

Note: If you don’t have any or can’t get your hands on burrata cheese just use fresh mozzarella as a substitute, it’ll be equally as tasty. 

Ingredients:

• 16 oz loaf of Canyon Bakehouse Rosemary and Thyme Focaccia
• 1/2 cup pesto sauce, fresh or jarred (My favorite gluten free jarred pesto is Wegman’s brand.)
• 8 oz gluten free Burrata cheese, fresh mozzarella with a creamy center (Lioni states gluten free on the label.)
• 1 large tomato, thinly sliced 
• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Cut your 16 oz loaf of Canyon Bakehouse focaccia lengthwise so you have two large halves of focaccia.

• Add about a 1/4 cup of fresh or jarred gluten free pesto to each loaf and spread into a thin layer. I used a basting brush to make sure the layer was super thin just to give a hint of pesto flavor. Just make sure all of your loaf is covered, add a little extra if needed.

• Slice 1 large tomato into thin slices and fill each half with tomato. I had a large plum tomato and had enough to add six whole slices to each and fill some gaps with the remaining tomato pieces.

• Top your focaccia pizzas with 8 oz gluten free burrata cheese (4 oz per half). The burrata cheese comes as a tight ball similar to fresh mozzarella. I sliced the mozzarella and added the cheese with the creamy center on top of each tomato slice.

• Before cooking, I dusted each half with a little bit of garlic salt.  

• Cook pizzas for 20 minutes until cheese has melted and begun to brown. 

• Let pizzas stand for 1-2 minutes and then slice with a pizza cutter into 6 squares, smaller pieces even if you’re using these for appetizers. Depending on your pesto sauce you may need to season with a little salt but this is optional. Enjoy!

This focaccia bread is an amazing alternative to your traditional gluten free pizza crust. It gives you a thicker crust, just like a deep dish pizza, that crisps up along the edges but keeps the soft and light texture inside. The combination of the pesto sauce and creamy burrata cheese is amazing and a great alternative to using red sauce and shredded mozzarella. You absolutely must try this, it makes for a perfect week night dinner or appetizer for a dinner party. Just make sure you grab enough slices for yourself because they will certainly go quickly. I was only lucky enough to grab a handful before my husband got his hands on the rest! Enjoy!

Sincerely,

Lindsay

Burrata And Pesto Gluten Free Focaccia Pizza

2014-09-12 07:11:51

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Ingredients

1. 16 oz loaf of Canyon Bakehouse Rosemary and Thyme Focaccia
2. 1/2 cup pesto sauce, fresh or jarred (My favorite gluten free jarred pesto is Wegman's brand.)
3. 8 oz gluten free Burrata cheese, fresh mozzarella with a creamy center (Lioni states gluten free on the label.)
4. 1 large tomato, thinly sliced
5. salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut your 16 oz loaf of Canyon Bakehouse focaccia lengthwise so you have two large halves of focaccia.
3. Add about a 1/4 cup of fresh or jarred gluten free pesto to each loaf and spread into a thin layer. I used a basting brush to make sure the layer was super thin just to give a hint of pesto flavor.
4. Slice 1 large tomato into thin slices and fill each half with tomato. I had a large plum tomato and had enough to add six whole slices to each and fill some gaps with the remaining tomato pieces.
5. Top your focaccia pizzas with 8 oz gluten free burrata cheese (4 oz per half). The burrata cheese comes as a tight ball similar to fresh mozzarella. I sliced the mozzarella and added the cheese with the creamy center on top of each tomato slice.
6. Before cooking, I dusted each half with a little bit of garlic salt.
7. Cook pizzas for 20 minutes until cheese has melted and begun to brown.
8. Let pizzas stand for 1-2 minutes and then slice with a pizza cutter into 6 squares, smaller pieces even if you're using these for appetizers. Depending on your pesto sauce you may need to season with a little salt but this is optional. Enjoy!

By Gluten Free Mom To Be

Gluten Free Mom To Be http://www.glutenfreemomtobe.com/