Thursday nights are fly in nights so dinner is usually something quick and easy I can throw in the oven when we get home from the airport! In our house that means pizza night 🍕!

I keep things super simple as I’ve always found the yummiest pizzas have the least toppings! Less is more in the case of pizza topping, the Italians can’t be wrong on that one! Sometimes I do like to make my own bases but since going gluten free I haven’t come across a dough recipe that I really love so I tend to grab the Toscana Gluten Free pizza bases from either Coles or Woolies, I’ve had plenty of people say they can’t taste the difference between them and normal bases 🙂

Recipe

(Makes 2 Pizzas, adjust to make however many you need for your family)

 

 

Ingredients

2 x Toscana Pizza Bases 
4 tbs Leggos pizza sauce (2tbs for each pizza)
2 large mushrooms (or four small) sliced
1 small red capsicum finely sliced
1 packet prosciutto (GF of course) 
1 tub of baby bocconcini
2 garlic cloves crushed
Chili flakes if you like a bit of spice on your pizza
1 bunch fresh basil - as much or little as you like to put on once you’ve finished baking the pizzas 😋

 

 

Method

 

1. Preheat oven to 190• Celsius.

2. Spread your pizza sauce, chili flakes (if using) and garlic on the base.

3. Top your pizzas with all of the ingredients except for the basil, making sure to break up the baby bocconcini and spread it evenly over the pizza.

4. Cook pizzas for about 15-20 minutes or until the cheese is turning golden and bubbling nicely on top.

5. Once cooked, cut the pizza into slices and sprinkle the fresh basil over the top.

6. Dig in and enjoy.

While I know this isn’t really a recipe as such we absolutely LOVE homemade pizzas and these are just as delicious as the pizzas that we had pre-Coeliac diagnosis!