I deliberated. Do I call this recipe a verrine -- ooooh,…
It’s been a while since you and I hung out. Like a long while because although I liked you a lot, you really didn’t like me back. Turns out that on a molecular level, you’re no good for me. Your cheesy, glutinous, tomato-laden ways make this gal feel pretty rotten. So I moved on and tried not to think much about our fraught relationship over the last several years.
You should know, Pizza, that I have gone on to live a full and happy life sans you. And, yet, I’m not gonna lie. I miss you. I think of you often, especially when I’m scrolling through my Instagram feed, and I see so many enchanting pictures of you. Goodness, you really are a specimen.
Oh, Pizza! I can hardly contain myself — I’ve found a way for us to be together again! My heart is now full and round like a perfect 10-inch thin crust.
Forever and Always,
Yes, friends, today’s recipe is a special one. If you’re like me and have avoided pizza for the persnickety digestive woes it induces, then you need not any longer because this recipe reunites happy tummies with our old flame, Pizza.
I had been working away at this recipe last fall, but the New Year sent me into a tail spin, culminating in a much-needed blogging break, so this recipe was put on the back burner; however, I kept dreaming about topping an AIP-friendly-thin-but-pliable crust with ingredients inspired by my all-time fave Capricciosa.
You should know that my dad is fussy as hell about his pizza crust. He’s been making his own pizza dough for several decades. The first few iterations of this recipe evoked a decided, “No. This is too crunchy.” After several runs in the test kitchen, we had attained a crust he and I both loved. Yaaafreakinghooooo!
As you can see from the process shots I’ve included in this post, the dough is, well, dough-y. You can easily roll it out between two sheets of parchment. I’m calling this Pizza Capricciosa because the toppings are derived from some of my favourites at a local Neopolitan style pizzeria. You could also add sautéed mushrooms for an even more authentic Capricciosa. Caramelized onions are also a dreamy addition.
In place of the typical tomato sauce, I’ve spread this Roasted Parsnip & Artichoke Hummus as a base on which to place the prosciutto, kalamatas, and basil. And a drizzle of extra-virgin olive oil to finish is really quite divine!
Pizza Capricciosa (AIP, Paleo)
Author: Martine Partridge
Recipe type: Main Dish
Serves: 8 Slices
- For the Crust:
- ½ c. cassava flour
- 2 tbsp. coconut flour
- ½ tsp. baking soda
- ¼ tsp. sea salt
- 2 tbsp. extra-virgin olive oil
- ½ tsp. apple cider vinegar
- ¼ c. warm water
- ½ c. white sweet potato, mashed (The Hannah or Jersey varieties will do.)
- For the Toppings:
- ½ c. Roasted Parsnip & Artichoke Hummus (Follow link for the recipe in the last paragraph of the post abov.)
- 4-5 slices prosciutto
- ¼ c. pitted Kalamata olives, halved
- ¼ c. fresh basil, chopped
- Preheat the oven to 475 degrees. Line a pizza tray with parchment paper.
- In a medium bowl combine the cassava flour, coconut flour, baking soda and sea salt; make a well in the center.
- Add the extra-virgin olive oil, apple cider vinegar and warm water. Combine with an electric mixer.
- Add the ½ cup mashed sweet potato and continue to beat on medium speed until well combined -- about 20-30 seconds.
- Remove dough from the bowl and form into ball. Place on the center of the parchment-lined pizza tray. Cover with a second sheet of parchment paper and roll out to about 10 inches in diameter using a pastry rolling pin. Remove top sheet of parchment
- Place in the oven and bake for 10-12 minutes.
- Remove crust from the oven and allow to stand for 5 minutes. Reduce oven temperature to 375 degrees.
- After you've allowed the crust to rest for 5 minutes, spread ½ cup of the hummus over the crust. Top with the prosciutto slices and Kalamata olives.
- Return the pizza to the 375-degree oven for 5-6 minutes.
- Remove from the oven and sprinkle with fresh basil. You may also want to add a drizzle of extra-virgin olive oil for some extra swoony-swoons.
- Slice into 8 pieces. Serve and enjoy!