The aroma of this gluten-free pizza baking in your oven just might be too much to bear. It's hard to resist tearing into the crisp crust topped with molten cheese and Mediterranean vegetables, but trust us—waiting until the sauce starts to bubble is worth it.
Gluten-Free, Vegetarian Pizza
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 500 degrees and place a baking sheet in the oven to heat.
Make the gluten-free pizza crust according to the package instructions. Set aside.
Place the zucchini, lemon zest, lemon juice, oil, salt, and pepper in a bowl and toss to combine. Set aside to marinate.
Spread the pizza crust with the sauce and top with mozzarella and pecorino cheeses. Bake for 5 minutes. Drain the zucchini, and add it to the pizza along with artichoke hearts and olives. Bake until the crust is golden, about 5 to 10 minutes, or according to the package’s instructions.
Remove from oven and top with shaved parmesan and basil leaves to serve.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...