I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country.
Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto. I first fell in love with Laura’s recipes in her first book, The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. With decades of experience in the kitchen, her recipes are easy-to-follow and always a big success. Congratulations, Laura!
1 cup ricotta cheese or dairy-free substitut
1/4 cup plus 2 tablespoons grated Parmesan cheese or dairy-free substitute
Kosher salt and freshly ground black pepper
One package Udi's Gluten Free Pizza Crusts, toasted
2 cups arugula leaves
2 to 3 slices prosciutto, cut into narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed lemon juice
- Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500°F for a full 30 minutes. In a small bowl, stir together the ricotta, Parmesan, and 1/2 teaspoon each salt and pepper, mixing well.
- Place each of the toasted pizza crusts on a piece of parchment paper. Using the back of a spoon, spread half of the cheese mixture evenly over each crust. Transfer each piece of parchment to a rimless or an inverted baking sheet. Slide each pizza—parchment and all—onto the hot baking stone and bake for 8 to 10 minutes, until the topping is browned.
- Just before the pizzas are ready to come out of the oven, combine the arugula and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch of salt and a generous grind of pepper, and toss to coat evenly. Remove the pizzas from the oven and mound half of the salad on top of each. The heat from the pizza will wilt the greens. Serve immediately, cut into wedges.
Reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An