- 1 1/4 cups warm water
- 1 box Hodgson Mill Gluten Free Pizza Crust Mix, with yeast packet
- 1/4 - 1/2 cup Hodgson Mill Corn Starch, for handling dough
- 4 Tbsp. olive oil, divided
- 4 large shallots, sliced thin and separated into rings (about 1 cup)
- 2 Tbsp. fresh thyme, or 2 tsp. dried
- 6-8 oz. ham, thinly sliced (about 1/2 cup)
- 1 cup gruyere cheese, grated (about 4 oz.)
- sea salt, to taste
- black pepper, to taste
- shortening, for pans
Prepare pizza dough according to directions on package, through step of placing half of dough on greased pans. Preheat oven to 425° F.
Coat hands with cornstarch, and use more as needed if dough sticks to hands. Gently press each piece of dough out until it is a uniform ¼ - ½ inch thick, or about an 11 x 17 inch rectangle.
Cover each piece of dough with plastic wrap and let rise in a warm place 20 minutes. Meanwhile, prepare toppings. Mix sliced shallots and thyme leaves with 2 Tbsp. olive oil to prevent burning in oven.
Bake risen crusts 10 minutes. Remove from oven, and top evenly with shallot-thyme-oil mixture, chopped ham, and grated cheese. Bake again 12-15 minutes, or until edges are lightly browned and crisp and cheese is melted and browned. Season with salt and pepper to taste; serve hot
Keeps 2-3 days tightly covered in refrigerator. For a slightly different taste, feel free to substitute a mixture of chopped red onion and minced garlic for shallots, and to substitute Swiss cheese for gruyere.
Makes 2 large flatbread pizzas. Serves 6-8 as an appetizer or 4-6 as a light main dish.
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