This recipe makes two large pizzas that are completely gluten-free.

Ingredients

CRUST

• 1 package Le 5 Stagioni Gluten Free Pizza Mix
• 1 1/2 teaspoons active dry yeast
• 2 cups hot water
• 2 tablespoons Partanna Extra Virgin Olive Oil, plus several teaspoons for oiling bowl

MARGHERITA TOPPING

• 1 1/2  tablespoons Partanna Extra Virgin Olive Oil
• 1-2 cloves garlic, minced
• 1 small onion, minced
• 1 1/2 cups San Marzano plum tomatoes, crushed
• 1 tablespoon Gia Sundried Tomato Paste
• 1 8-ounce ball Mozzarella di Bufala, thinly sliced
• 1/3 cup Aged Parmigiano-Reggiano, grated
• 1/2 cup basil leaves, snipped into strips
• Maldon Sea Salt to taste

Stir the yeast into the water and let proof 10 minutes; stir in olive oil. Pour into a large bowl.  Stir in pizza mix, vigorously with wooden spoon until a smooth, stiff dough forms. Knead for about 3 minutes, until smooth. Alternatively, pour the yeast/water mixture into a food processor fitted with a steel blade, add the flour and process with on/off button until dough forms and sits on top of blade. Put dough in oiled bowl and turn until all surfaces are covered with oil. Cover tightly with plastic wrap. Let rise in a warm place for 45 minutes to an hour, until dough has doubled in size.

While the dough rises, make the topping.  Heat a sauté pan, add 1 tablespoon olive oil. When hot, add onion and garlic. Saute until golden.  Add the tomatoes with their juices, and sauté, stirring until mixture comes to a boil. Reduce heat, add tomato paste, 2 tablespoons of the snipped basil,  and salt to taste. Allow to simmer for 20 minutes until thickened.

Preheat oven to 450 degrees; if using a pizza stone, put in oven to heat.

When dough has risen, divide into two balls, covering one with a kitchen towel as you form the first. On a floured board, flatten one ball of dough into a rough circle and with a rolling pin, shape into a 12-inch circle. Place on a pizza tin or a floured pizza peel if using a baking stone. Sprinkle baking stone with cornmeal.

 Spread half the tomato sauce onto the pizza round. Slide pan into oven or, using peel, slide the pizza onto the stone. Bake pizza for 15 minutes. Slide rack out, using heavy oven mitts, and quickly spread half the mozzarella slices, half the Parmigiano-Reggiano, and half the remaining basil leaves onto the pizza. Slide rack back in oven, and bake for 5 minutes longer until cheese melts. Serve immediately. Repeat with remaining pizza dough, sauce and cheese.