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Lardo & tomato pizza

Lesley Holdship

A quick dairy and gluten-free pizza with rich lardo and sweet, acidic tomatoes.

Recipe Meta

Prep

30 mins

Cook

30 mins

Serves

2

Difficulty

Medium

Ingredients

For the dough

  • 200g gluten-free flour
  • ½ tsp xanthan gum
  • 2 tsp easy blend yeast
  • A generous pinch of sea salt
  • 1 tbsp rosemary leaves, chopped

For the topping

  • 150g passata
  • 200g potato, cooked and sliced
  • 10 cherry tomatoes, halved
  • 10 thin slices of lardo

Method

Preheat the oven to 200C. Line two trays with parchment.

Mix together the flour, gum, yeast, salt and rosemary. Stir in 125-150ml warm water using a table knife until you have a soft dough. 

Knead gently until smooth then divide into two. On the tray, press each piece of dough into a round, rectangle or whatever shape you like! Rustic is good too.

Spread with a scant ladleful of passata. Top with the potato, cherry tomatoes and then lay over the lardo. Bake for 20-25 mins until the base is crisp.

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