The right gluten loose pizza crust, filled complete of spinach, pepperoni and, of path, plenty of cheese. This pizza dough handles so fantastically and tastes so proper, you won’t trust it’s gluten loose.
The primary few times I made this braided and stuffed pizza, I made it with ground pork, broccoli and cheese (constantly lots and lots of cheese). and i made it into individual braids, one for every family member. I’ll be honest, although. despite the fact that there has been no complaining from the peanut gallery (howdy! pizza doesn’t get proceedings), I wasn’t pleased with how dough-y the small braids had to be. I much choose the single braid. The balance of dough to cheese to other fillings is much less complicated to strike.
INGREDIENTS
- 1 pound gluten free pizza dough (I used the recipe for Gluten Free Thick-Crust Pizza Dough from page 187 of GFOAS Bakes Bread reprinted here; the older recipe for gluten free pizza dough here on the blog still works, too!)
- 3 ounces Asiago cheese (or another semi-hard cheese), grated
- 10 ounces mozzarella cheese, grated (plus more for sprinkling)
- 5 ounces fresh spinach, chopped
- 3 ounces pepperoni, thinly sliced
- Egg wash (1 egg beaten with 1 tablespoon water)
INSTRUCTIONS
- prepare the gluten unfastened pizza dough in keeping with the recipe instructions via the upward thrust. Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it apart.
- preparing the dough. If using the thick crust pizza dough from web page 187 of GFOAS Bakes Bread (reprinted right here) on a lightly floured surface, knead the dough until smoother as directed in those preferred Shaping recommendations. With nicely-floured palms and a nicely-floured rolling pin, pat and roll out about 1 pound of the dough (the complete recipe makes approximately 1 1/2 kilos) right into a rectangle that is approximately 12-inches by 14-inches, rotating the dough and flouring it regularly, to prevent sticking, as proven inside the gluten loose pizza shaping video embedded within the submit above. If using this gluten loose pizza crust, observe the ones instructions for shaping, but do no longer divide the dough, and roll it into a 12-inch by means of 14-inch rectangle. cover the rolled out dough loosely with a moist tea towel and allow it to upward thrust barely whilst you prepare the fillings as indicated inside the recipe substances.
- Assembling the braid. once the toppings are organized, find the dough. using a pointy knife, pizza wheel or pastry wheel, cut a 3 1/2-inch x 1 half of-inch rectangle out of every of the 4 corners of the dough rectangle. this could let you wrap the ends of the braid securely across the fillings. position the dough rectangle in order that one 12-inch side is facing your body as you work. starting approximately 1-inch from the pinnacle of every flap at the left and right-hand facets of the rectangle, reduce 8 approximately 1-inch strips in the ones flaps. The fillings will all be located within the middle third of the rectangle, from the pinnacle to the bottom of the dough, as shown in the step-by way of-step pics above. First, scatter all of the grated Asiago cheese in a good layer down the center panel of the dough. cover with a good layer of all of the chopped spinach, then 1/three of the grated mozzarella cheese, accompanied via a good layer of the sliced pepperoni, and eventually the ultimate 2/three of the grated mozzarella cheese. p.c. down the fillings tightly by way of pressing down firmly. beginning at one give up, pull the flap taught over the filling. simplest the flaps on the ends might be pulled taut. The rest of the braid have to be a lot looser, allowing room for enlargement in the oven. Alternating facets, braid the 8 strips on every aspect of the rectangle over the filling, angling the strips slightly. Do not pull the strips taut. forestall braiding if you have reached the bottom two strips (one on every facet) and the lowest flap. Pull the bottom flap taut up and over the lowest of the filling, and cowl gently with the last two strips. switch the braid cautiously to the prepared baking sheet.
- Brush the complete floor of the braid generously with the egg wash. Scatter the extra shredded mozzarella cheese on the pinnacle of the braid. vicinity inside the middle of the preheated oven and bake until golden brown throughout (approximately 15 minutes). eliminate from the oven, slice and serve right now.
- Make in advance option: At this factor, the filled braid can be covered and placed in the refrigerator for up to 24 hours. while you are ready to bake it, simply eliminate it from the fridge, find it, and hold with the relaxation of the recipe as directed. I do not suggest freezing yeast dough, but, as it may kill the yeast. and you won’t understand until it doesn’t upward thrust in the oven upon baking.
