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Artisanal Gluten Free Cooking: Bonus Recipes

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Dig into these web-exclusive recipes from Artisanal Gluten Free Cooking:Grilled Pizza1 recipe Pizza Dough (recipe follows)Olive oilCornmeal1 cup crushed San Marzano tomatoes (about 2⁄3 of a 14.5-ounce can)4 to 6 ounces mozzarella cheese, shredded1⁄4 red bell pepper, sliced thin1⁄4 green bell pepper, sliced thin1⁄4 red onion, sliced thinDried oreganoDried basil1. Preheat the oven to 425°F. Preheat the grill to 350 to 400°F.2. Drizzle a liberal amount of olive oil onto a cookie sheet. Use your hand to spread the oil and evenly coat the pan.3. Transfer the dough ball to the pan, and use your hands to spread the dough into an oval shape that will fit on your grill. Form a slight lip around the edge of the crust. Let rise in a warm location for 10 minutes.4. Par-bake the naked dough for 10 minutes. Using a spatula, remove the par-baked crust from the pan and transfer it to a wooden pizza paddle lightly dusted with cornmeal. (If you don’t have a pizza paddle, you could use another large, flat surface—such as a cookie sheet—that would make it easy to transfer the pizza with toppings from your work surface to t …

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