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Gluten Free Ham, Spinach and Mozzarella Pizza

Cook Time:

40 - 50 minutes


2 - 3 people

Gluten Free Ham, Spinach and Mozzarella Pizza

200 g baby leaf spinach
1 pack Parma ham
1 pack buffalo mozzarella
1 tin of chopped tomatoes
1 dessert spoon of tomato puree
2 teaspoons of oregano
½ a teaspoon powdered fenugreek
420 g gluten free flour (I used Schär)
2 heaped teaspoons xanthan gum
9 g dry yeast
5 g sugar
9 g Himalayan rock salt
225 millilitres warm water
6 dessert spoons extra-virgin olive oil

Begin by setting a large saucepan of water with a lid on to heat to boiling, then add the spinach and stir in for 1 minute before pouring into a sieve and rinsing with cold water to cool it off. When done, squeeze together the spinach into a large ball and squeeze out as much of the moisture as you can, then place on a chopping board and cut into small lumps then set aside.

Continue by sieving the gluten free flour into a large bowl, add the yeast, sugar, Xantham gum and salt then mix together and form a hole in the centre. Pour the water and 4 dessert spoons of olive oil into the centre then use a hand mixer with bread kneaders attached to mix everything together into a thick dough (took me around 4 minutes). Take another bowl, add one dessert spoon of Olive oil and use this to baste the sides of the bowl as well as one side of a sheet of cling film big enough to cover the bowl. Transfer the dough to the bowl and cover with the prepared cling film before placing it in a warm location with no breezes and leave for an hour.

While waiting, pre-heat your oven to 220 degrees Celsius with a baking tray near the top. Then take a saucepan and place it on a medium heat, adding a little oil and a dessert spoon of tomato puree. When the puree starts to hiss, move it around the pan for 30 seconds before adding the chopped tomatoes, oregano, pepper and fenugreek. Bring this to a simmer then continue to simmer until it has reduced by 2/3 and you have a thick marinara sauce, then remove from the heat and set aside.

When the hour is up, prepare a work surface with some gluten free flour and turn out the dough onto this. Use your hands to knead the dough into a firm mass then split into two balls. Take one ball, add some more flour onto it and then use a rolling pin to roll it out as thin as you can. When done, remove the hot baking tray from the oven, place the pizza base on top then baste the top of the pizza with around a dessert spoon of olive oil. Place the tray back in the top of the oven and bake for 8 minutes.

Now take the Marinara sauce you made before and add a dessert spoon at a time to the pizza, using the back of the spoon to spread it out. Then add the chopped spinach, tear and add the Parma ham and Mozzarella and return to the oven for another 8 to 10 minutes, depending on your oven. Keep an eye on it or you may burn a bit, like I did

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