Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 1 kg of dough
500 g Special for Bread and Pizza Molino Dallagiovanna gluten free
360 g water
6 g brewer's yeast
40 g extra virgin olive oil
8 g ​​fine salt
Rice flour and fine gluten-free corn
For the dressing
500 g mozzarella for gluten-free pizza
250 g tomato pulp
2 courgettes
1 aubergine
1 bunch of fresh basil
Extra virgin olive oil
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Procedure
Arrange the gluten-free mix in a bowl and mix well with the help of a whisk; create a hole in the middle.
Dissolve the yeast in thewater and pour it into the gluten-free mix, worked until the liquids are completely absorbed, to obtain a smooth dough; then add the oil and salt and mix well, bringing the dough to a homogeneous and compact appearance.
Put the dough to rest for about 40 minutes, wetting the surface with water and cover with film.>After this time, divide the dough into balls of 180 g each, close the dough in the kitchen foil and place it on a baking sheet; put again in the fridge to rise for about 12 hours.
Clean the courgettes and aubergines from the two ends and cut them into rounds, heat a non-stick grill over a high flame; sear the vegetables on both sides for a couple of minutes on each side, add salt and set aside.
Season the tomato pulp with two tablespoons of extra virgin olive oil and a pinch of salt; add two basil leaves broken by hand and mix well with a spoon.
After rising the flour rise a workbench with gluten-free rice and corn flour and roll the pizza balls with your hands until you get an elongated shape of about 18/20 cm, then stuffed each half pizza with two tablespoons of tomato pulp and the other half with the gluten-free mozzarella that you have previously chopped.
Season a part with the peppers, complete with the olives and cook in a hot oven at 250 ° C for about 14 minutes, taking care to turn the pizza from time to time.
After the indicated cooking time remove from the oven and serve everything hot.