Garden Veggie Pizza with Tart Cherry Balsamic Reduction
Total Time: 40 Minutes
Prep: 15 Minutes
Cook: 25 Minutes
Yield: 2 servings
- Montmorency Tart Cherry Balsamic Reduction
- 1/4 cup Montmorency tart cherry juice
- 2 tablespoon balsamic vinegar, good quality
- Pizza Dough
- 1 cup tapioca flour
- 3 tablespoon coconut flour
- 3 tablespoon ground flax seed
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 large egg
- 1/3 cup palm shortening
- 1/3 cup warm water
- Everything Else
- 1/3 cup whole-milk ricotta cheese (see note for dairy-free)
- 1/3 cup grated parmesan cheese
- 2 garlic cloves, grated
- 4 chives, sliced fine
- 1/2 teaspoon ground pepper
- 1/2 cup cherry tomatoes, cut in half
- 1/2 large zucchini, grated and squeezed in a clean kitchen towel to drain liquid
- 1/4 cup dried Montmorency tart cherries, divided
- 2 cups arugula
- 2 teaspoons avocado oil
- coarse sea salt and fresh ground pepper, for serving
Pre-heat oven to 350º.
Make tart cherry balsamic reduction by place juice and vinegar in a medium sauce pan and heat over medium. Bring to a boil and let cook for 2 minutes, or until the mixture has thickened slightly. You do not want to overcook this as it will turn to candy as it cools! Remove from pan and set aside in a small bowl to cool.
Meanwhile make pizza dough: In a bowl combine tapioca, coconut flour, flax seed, baking powder and salt. Add in the egg and shortening and mix with a wooden spoon to combine. Add the warm water and mix until the dough is smooth.
Place the dough on a piece of parchment paper. Top with another piece of parchment and using a rolling pin gently roll out the dough into a circle that is about 1/2″ thick. Remove the top piece of parchment and par-bake in the pre-heated oven for 12 minutes.
Make the ricotta mixture by whisking together in a bowl the ricotta, parmesan cheese, garlic, chives, and ground pepper.
Top the par-baked dough with the ricotta mixture and spread to the edges, leaving 1/2″ of space for the crust. Top with grated and drained zucchini, tomatoes and 2 tablespoons of the dried tart cherries.
Bake for an additional 20 minutes, or until the edges of the ricotta mixture is beginning to turn a light brown (the pizza crust doesn’t change much color).
Take the pizza out and let cool for a few minutes before continuing on.
In a small bowl combine arugula, oil and a pinch of coarse salt and gentle massage the arugula to break it down slightly.
Top the pizza with the arugula, remaining tart cherries and drizzle with the tart cherry reduction. Top with coarse sea salt and ground pepper and enjoy immediately.
This is one of those ingredients that really pays off when you use a higher quality. If you have a very inexpensive balsamic vinegar you may need to reduce the cherry and balsamic glaze for longer to achieve the correct consistency.
To make paleo, sub ricotta for dairy-free version and omit parmesan cheese. Add 1/2 teaspoon salt to dairy-free ricotta mixture.
This serves 2, go ahead and double to make two pizzas to feed 4.
Recipe courtesy of Lexi Davidson of lexiscleankitchen.com