Ingredients

The following ingredients have 8 Servings
  • 1 gluten-free pizza dough (store-bought or homemade)
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt (or pink Himalayan salt) and freshly ground pepper
  • 1/2 cup shredded mozzarella cheese (or burrata )
  • 1/2 cup shredded Parmesan cheese (+ 2 tablespoons for garnish )
  • 2 cups baby arugula
  • 1 cup shallot (thinly sliced)
  • 1/2 cup mushrooms (thinly sliced)
  • 1 tablespoon coconut sugar
  • 3 ounces thinly sliced prosciutto
  • 2 tablespoons balsamic reduction (optional for serving)

Instruction

  • Caramelize the shallots (or onions) and mushrooms. Put 1 tablespoon olive oil in a medium saucepan. Add shallots and mushrooms and cook on medium heat for about 7 minutes stirring frequently. If it starts to burn, turn the heat down. Right before it is finished, add a sprinkle of salt and 1 tablespoon coconut sugar. Combine until sugar melts, about 1 minute. Remove from heat and set aside.
  • Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F. Remove when heated and spray with cooking spray or lightly flour the surface. Lightly flour a piece of parchment paper and roll out the pizza dough to form a 12-inch round. Transfer the dough to the prepared baking pan or stone by sliding it onto the baking surface, or flip the parchment paper over to land in the center of the pan. Next crimp the edges to form a crust. Bake for 10 minutes.
  • Remove the pizza from the oven. Top your pizza with Parmesan cheese, mozzarella cheese, caramelized mushrooms and onions, and prosciutto slices. Drizzle with olive oil and a dash of salt and pepper. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  • Remove pizza from oven and top the pizza with arugula and 2 tablespoons shaved Parmesan. Cut into slices. (Optional) Add a drizzle of glazed balsamic vinegar to slices.