Gluten-Free Pizza Puttanesca
Enjoy a gluten free Pizza Puttanesca topped with rich tomato sauce, mozzarella, olives, capers and fresh basil on a crisp BFree Stone Baked Pizza Base.
Tomato Sauce
- 1 onion, diced
- 4 garlic cloves, crushed
- 2 × 400g tins chopped tomatoes
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 teaspoons tomato ketchup
Toppings
- 1 teaspoon chilli flakes
- 1 tablespoon capers
- ¼ cup black olives, sliced
- Handful fresh basil leaves
- 2 balls vegan or regular mozzarella
- Extra virgin olive oil, for drizzling
To Serve
- 1 packet BFree Stone Baked Pizza Bases
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
35
minutes
Method
Preheat the oven to 180°C.
Add the chopped tomatoes, tomato ketchup, salt and pepper to a saucepan. Bring to the boil, then reduce to a gentle simmer for 10–15 minutes. Blend briefly with a hand blender until slightly smoother, then stir in the extra virgin olive oil and keep warm over a low heat.
Prepare your chosen toppings while the sauce cooks.
Spread a thin layer of tomato sauce over each BFree Stone Baked Pizza Base. Top with the mozzarella, capers, chilli flakes, olives, basil leaves and a drizzle of extra virgin olive oil.
Bake for around 20 minutes, until the bases are crisp, the cheese is bubbling and golden, then finish with extra fresh basil before serving.
Nutritional & Dietary
Dairy Free
Gluten Free
Celery Free
Crustacean Free
Fish Free
Molluscs Free
Lupin Free
Nut Free
Peanut Free
Pizza Crusts
As used in this recipe
