Pizza sans gluten sur tortilla de maïs, aux légumes rôtis et à la mozzarella

Ingrédients

• 200 g fine cornmeal
• 1 teaspoon salt
• 1 teaspoon gluten-free baking powder
• 1 tablespoon olive oil (plus extra for the vegetables)
• 120-130 ml warm water
• 6-8 tablespoons passata or tomato sauce
• 1 zucchini
• 1 red bell pepper
• 1 red onion
• 125 g fresh mozzarella
• Fresh basil leaves
• Salt and pepper to taste

Préparation

1. 1

   Preheat the oven to 220°C (top and bottom heat).In a large bowl, mix 200 g fine cornmeal, 1 teaspoon salt, 1 teaspoon baking powder (gluten-free) and 1 tablespoon olive oil. Gradually add 120-130 ml warm water and knead until you have a smooth dough.Divide the dough into 2 equal balls. Place a sheet of parchment paper on your work surface, put a dough ball on it and cover with a second sheet of parchment paper. Roll the dough out into a thin round about 25 cm in diameter.Place the dough bases on a baking sheet lined with parchment paper. Bake them for 8 minutes to firm them up.Meanwhile, slice 1 zucchini, 1 red bell pepper and 1 red onion into thin slices or rings. Drizzle with olive oil, salt and pepper and roast them for 15 minutes on a separate baking sheet until cooked and lightly golden.Take the pre-baked crusts out of the oven. Spread each base with 3-4 tablespoons of passata or tomato sauce. Arrange the roasted vegetables over them and top with 125 g fresh mozzarella in slices.Bake the pizzas for another 10-12 minutes until the mozzarella is melted and lightly golden.Remove the pizzas from the oven and let them rest for 2 minutes. Garnish with fresh basil leaves and a drizzle of olive oil. Cut into slices and serve immediately.