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Homemade Gluten-free Pizza all'Santorini

This Pizza will quickly transport your tastebuds to the Greek Isles with it's delicious combination of multi-layered tang and umami flavors!

Servings 12" Pizza

Prep Time 5

Cook Time 10

Total Time 15

1 Pre-baked Pizza Bottom from the Gluten-free Sourdough Pizza Dough recipe (or store-bought ones)
3 Tbsp San Marzano Tomato Sauce Room temperature
1/3 Cup Fresh, Low Moisture, Mozzarella Cheese Sliced or grated
1 Cup Fresh Baby Spinach
80 g Fresh White or Cremini Mushrooms Thinly sliced
1/3 Cup Pitted Kalamata Olives Broken up into 2-3 pieces each
1/3 Cup Feta Cheese Crumbled

1/4 Cup Blend of Grated Italian Hard Cheeses (like Pecorino, Romano, Mozzarella, and Parmesan)

Feel free to use the silicone baking mat as a protector of your counter and establish the work area.
Place the pizza crust bottom onto the Pizza Peel and add the tomato sauce evenly all over, nearly to the edge.
Sprinkle grated mozzerella evenly across the top of the sauce, add the ingredients at your own discretion. I like to start by layering the spinach, mushrooms and feta then leave the olives to second to last. The last topping is just a touch more mozzerella on top.
Slide into the oven, onto the pizza steel, and bake on the Broil setting or as high as possible in your oven for 2-3 minutes, depending on your heat source.

Take out and let cool on a plate for a minute or two before serving, longer if serving to kids as the sauce is surprisingly hot.
Sprinkle the pizza topping "boosters" as desired, slice and enjoy!

Author: Ali Ivmark

Calories: 811kcal

Course: Main Course

Cuisine: American, Greek, Italian

Keyword: Feta, Kalamata Olives, Mozzerella, Mushroom, Spinach, Tomato Sauce

Diet: Gluten-Free, Vegetarian