Ingredients

The following ingredients have 2 Servings
  • Tart Cherry Balsamic Reduction:
  • 1/4 cup Montmorency tart cherry juice
  • 2 tablespoon balsamic vinegar, good quality
  • Pizza Dough:
  • 1 cup tapioca flour
  • 3 tablespoon coconut flour
  • 3 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • 1/3 cup palm shortening
  • 1/3 cup warm water
  • Everything Else:
  • 1/3 cup whole-milk ricotta cheese (see note for dairy-free)
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves, grated
  • 4 chives, sliced fine
  • 1/2 teaspoon ground pepper
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 large zucchini, grated and squeezed in a clean kitchen towel to drain liquid
  • 1/4 cup dried tart cherries, divided
  • 2 cups arugula
  • 2 teaspoons avocado oil
  • coarse sea salt and fresh ground pepper, for serving

Instruction

  • Pre-heat oven to 350º.
  • Make tart cherry balsamic reduction by place juice and vinegar in a medium sauce pan and heat over medium. Bring to a boil and let cook for 2 minutes, or until the mixture has thickened slightly. You do not want to overcook this as it will turn to candy as it cools! Remove from pan and set aside in a small bowl to cool.
  • Meanwhile make pizza dough: In a bowl combine tapioca, coconut flour, flax seed, baking powder and salt. Add in the egg and shortening and mix with a wooden spoon to combine. Add the warm water and mix until the dough is smooth.
  • Place the dough on a piece of parchment paper. Top with another piece of parchment and using a rolling pin gently roll out the dough into a circle that is about 1/2″ thick. Remove the top piece of parchment and par-bake in the pre-heated oven for 12 minutes.
  • Make the ricotta mixture by whisking together in a bowl the ricotta, parmesan cheese, garlic, chives, and ground pepper.
  • Top the par-baked dough with the ricotta mixture and spread to the edges, leaving 1/2″ of space for the crust. Top with grated and drained zucchini, tomatoes and 2 tablespoons of the dried tart cherries.
  • Bake for an additional 20 minutes, or until the edges of the ricotta mixture is beginning to turn a light brown (the pizza crust doesn’t change much color).
  • Take the pizza out and let cool for a few minutes before continuing on.
  • In a small bowl combine arugula, oil and a pinch of coarse salt and gentle massage the arugula to break it down slightly.
  • Top the pizza with the arugula, remaining tart cherries and drizzle with the tart cherry reduction. Top with coarse sea salt and ground pepper and enjoy immediately.