by Jen Pedri
I’ve been on a pizza kick lately and since it’s a cold snowy day here in Colorado, I thought I would make a summer inspired pizza. This is another extremely versatile recipe as you can pick and choose your toppings and spices. I use the pizza crust recipe from Grass Fed Girl; it’s not a typical pizza crust since there is no gluten but it definitely hits the spot when I want pizza! I double this recipe because we like leftovers but if you are a family of four, it should feed all of you if you include a side salad or vegetable.
Since it’s cold and snowy here, I was too lazy to go to the store to buy tomatoes. I typically top my pizza with these but not today; I do recommend them though as a topping! I also had leftover pesto in my freezer from the summer to use as the base; you can easily substitute store bought pesto a well. I was also very hungry when making this pizza and consumed all of the prosciutto I was going to top it with…opps! Again, I totally recommend that as a topping as well, adds some protein and nice saltiness with the pancetta. If you want to make this a “breakfast pizza”, top it with a few raw eggs over the rest of the toppings and place it in the oven!
- Dough recipe doubled from the link above
- I also add 1 tsp of salt/pepper and 1/2 tbs to the dough as it is flavorless
- 3/4 cup of pesto
- 1 container of cherry sized mozzarella balls
- 7-8 slices of pancetta
- 7-8 slices of prosciutto
- 2 tbs grated Parmesan cheese
- Optional toppings:
- Preheat oven with pizza stone in it to 375 degrees.
- Make pizza dough. Follow instructions exactly, the parchment paper will save you when making this crust.
- Place toppings on pizza.
- Cook for 18-20 minutes.
Jen Pedri is a pediatric Speech-language Pathologist by day and a Paleonista at-home chef by night. After years of battling health issues she decided to start eating Paleo/Primal in 2013. It has been by far the best decision of her life (beside adopting her dog and marrying her hubby). Her health issues have greatly diminished and she has grown to absolutely love cooking without gluten and grains because of how amazing it makes her feel. She hopes you enjoy her recipes as much as her family does!
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