Homemade Mozzarella Pizza: Artichoke, Pear & Pine Nut Delight (with DIY Cheese & Gluten-Free Crust)

Embark on a culinary journey that transforms simple ingredients into an extraordinary dining experience. This unique pizza combines the unexpected, yet harmonious, flavors of tender canned artichoke hearts, succulent sweet pear slices, and earthy, buttery pine nuts, all brought together under a luxurious blanket of creamy, fresh mozzarella. Forget your typical pizza night – prepare to impress with this gourmet artichoke, pear, and pine nut pizza. Beyond the delicious recipe, we’ll also delve into the surprisingly simple process of making your very own fresh mozzarella at home, alongside a recipe for a delightful nutty gluten-free pizza crust that perfectly complements these vibrant toppings. Get ready to discover a depth of flavor and freshness that only homemade can deliver.

The Magic of Making Your Own Fresh Mozzarella

Discovering the secret to homemade mozzarella cheese was a revelation! It truly is an incredibly easy and rewarding process that brings a whole new level of freshness to your kitchen. With just a few basic ingredients – milk, a touch of acid like citric acid, and rennet – plus a little gentle attention, you can transform liquid into luscious cheese in a surprisingly short amount of time. The steps involve patient stirring, a bit of gentle hand-swishing to gather the curds, a quick drain, and then the satisfying tactile experience of kneading and stretching. In as little as 30 minutes, you, too, can be savoring the rich, buttery, firm yet wonderfully stretchy, stringy texture of fresh, homemade mozzarella. This hands-on process is not just about the delicious end product; it’s a delightful culinary adventure.

My own journey into the world of cheesemaking began last week at an immersive, hands-on demonstration held in NAIT’s (Northern Alberta Institute of Technology) state-of-the-art teaching kitchens. It was an experience filled with fun, learning, and delicious outcomes. NAIT has recently established a brand new cheese lab, a testament to their commitment to culinary excellence. This impressive facility is part of the Culinary Arts program’s broader vision to create a center for the advanced training of artisan cheese makers in Alberta. We were fortunate to be guided through the remarkably simple yet profound process by the exceptionally talented cheese-making instructor, Alan Roote, whose expertise made the entire experience both educational and enjoyable.

The Transformative Process of Making Mozzarella

Upon entering the kitchen, large pots of fresh milk were already set out, waiting for us. Alongside them, orderly rows of bowls containing precisely measured citric acid solution and rennet were meticulously arranged, ready for us eager students. Ladles lay poised, signaling the start of our cheesemaking adventure. “Okay, everyone,” Chef Roote announced, “grab a pot of milk, your two bowls, and a ladle. We begin with gentle, slow stirring.” The initial stage involves bringing the milk to the correct temperature with constant, mindful stirring. Once the ideal temperature is achieved, the citric acid solution is carefully introduced, and the anticipation builds as we wait for the gentle magic to unfold. You’ll know the milk has properly set when you can make a clean cut through its surface with a spoon and lift it, observing a distinct ‘clean break’ where the sliced curds neatly separate. This crucial moment signifies that it’s time to carefully slice the delicate curds into approximate cubes, preparing them for the next stage of transformation.

Following the slicing, the curds undergo another round of tender care. You gently lift and stir them with your hands, allowing them to release more whey and develop their texture. This delicate handling ensures the curds remain soft and pliable, crucial for the mozzarella’s signature stretch.

Next comes the final, most satisfying stage: draining the curds, salting them to perfection, and then the pivotal process of kneading, reheating, and then, the moment you’ve been waiting for—the s…t…r…e…t…c…h! You pull and fold, looping the elastic strands together, and then s…t…r…e…t…c…h some more, feeling the curds transform into that iconic, smooth, shiny mozzarella texture. It’s a truly engaging, almost meditative process that culminates in beautiful, fresh cheese.

Voila – fresh, incredibly delicious mozzarella! The transformation from milk to cheese is truly captivating.

Admittedly, my personal attempt didn’t quite earn a passing grade for aesthetic beauty – I was far too engrossed in capturing the moments with my camera! However, those diligent, “grade A” students who dedicated their full attention to working and shaping their cheese were handsomely rewarded with perfectly smooth, satiny balls of professional-looking mozzarella. Their commitment paid off in beautifully crafted forms.

But no matter the shape, my humble, albeit lumpy, creation tasted every bit as good as the more pristine examples. The flavor was undeniable, rich and milky.

The Unrivaled Taste of Homemade Mozzarella

This homemade mozzarella is undeniably rich, creamy, and boasts an incredible buttery flavor that store-bought versions simply can’t match. It melts absolutely beautifully, spreading its luscious goodness over any dish. What’s more, you can easily pull it apart into long, delightful shreds – much like the string cheese you pack in children’s lunches, but with a profoundly superior and nuanced flavor. The difference is truly astounding.

I brought my rather misshapen, yet delicious, chunk of mozzarella home with immense excitement, eager to transform it into something truly special. The original 4 liters of milk we started with in the NAIT kitchen yielded a generous 400-gram chunk of mozzarella – more than enough for some serious, satisfying nibbling and a truly sumptuous, show-stopping pizza.

Inspired by Italian Tradition: Crafting the Perfect Pizza

Several years ago, during a memorable driving trip through Europe, our very first stop in Italy led us to the charming coastal town of La Spezia. It was there, in a small, unassuming pizza joint – a place that felt as if “Mama and Papa” had simply opened a room in their home, laid out a few checkered tablecloths, and were turning out divine, savory, melting-topped creations from a hidden, aroma-producing brick oven out back – that I tasted my first truly authentic Italian pizza. I will forever cherish the memory of those pizzas. The crusts were remarkably thin and wonderfully crispy, a stark contrast to many American styles. What struck me most was that many of the toppings were creamy and subtly spread, with carefully scattered, intensely flavorful ingredients, rather than the heavily tomato-sauced and excessively cheesed versions we often adore here in North America. My husband, our two children, and I each ordered a different variety, and we were all astonished that this was the same food we called “pizza” back home. The experience ignited a deep desire within me to recreate the feeling and authenticity of those pizzas, and this beautiful, fresh lump of homemade mozzarella was precisely the inspiration I needed to bring that vision to life.

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Crafting the Artichoke, Pear and Pine Nut Pizza

Kitchen Frau Notes: The inclusion of sweet, ripe pears on a pizza might seem unconventional, but it truly is a delightful discovery. Its mellow sweetness harmonizes beautifully with the salty tang of artichoke hearts and the distinct, buttery ‘piney-ness’ of toasted pine nuts. Imagine the appeal of pineapple on pizza, but with a more sophisticated, nuanced, and utterly sumptuous flavor profile. This combination creates a surprisingly addictive sweet and savory balance that is hard to resist.

For the crust, if you already have a beloved gluten-free pizza crust recipe, feel free to use it. However, I’ve included my go-to recipe below, designed for those who don’t. This particular gluten-free crust is wonderfully quick to prepare, requiring no yeast or lengthy rising time, making it a perfect solution for spontaneous pizza cravings. It’s important to note that its texture differs from a traditional bread-dough-like crust; it’s a bit denser and its flavor profile is more assertive, with a delightful nuttiness. I find that this robust, nutty crust perfectly complements the rich and varied toppings of this pizza, with the almond and quinoa flours adding a beneficial boost of protein.

*I highly recommend using toasted quinoa flour if you can. I find that the toasting process masterfully eliminates any lingering grassy taste that raw quinoa flour can sometimes have, instead bringing forth its inherent rich, nutty depth. While this step isn’t strictly necessary for the recipe to work, it significantly enhances the flavor of the crust. To toast quinoa flour, simply spread it out in a baking pan in a layer no more than ½ inch thick. Bake it at 250°F (120°C) for approximately 2 hours, stirring it occasionally throughout the baking time to ensure even toasting. Once cooled, store the toasted flour in an airtight glass jar in your refrigerator or freezer to maintain its freshness and flavor. I often toast several pans at once, rotating them in the oven, to create a large batch for convenient future use.

Artichoke, Pear and Pine Nut Pizza Recipe

• 1 pizza crust – homemade, ready-made, or frozen, regular or gluten-free*(see below)
• 2 tablespoons (30ml) tomato paste
• 1 tablespoon water
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ to 1 ripe pear, depending on size
• 1 can (14oz/398ml) artichoke hearts, drained
• ¼ cup (60ml) pine nuts
• freshly ground pepper
• 200-250 grams (¼lb) fresh mozzarella cheese

Begin by preparing your pizza crust. If your chosen crust requires prebaking, follow the package instructions. If you’ve opted for a homemade crust, pat it into your pizza pan and allow it to rise according to its specific recipe instructions.

In a small bowl, thoroughly combine the tomato paste, water, dried oregano, and garlic powder. This simple mixture forms a flavorful, thin base. Spread this prepared sauce in an even, thin layer over your pizza crust dough. It will provide a subtle, savory foundation, barely covering the surface but imparting essential flavor.

While your oven is preheating, take a moment to toast the pine nuts. Spread them in a single layer in a small pan and toast for 5 to 8 minutes, or until they achieve a light golden hue and a fragrant aroma. Exercise caution, as pine nuts can burn very quickly.

Next, prepare the pear. Cut the pear in half, carefully remove the core, but leave the skin on for added texture and nutrients. Slice the pear into thin wedges and arrange them haphazardly across the pizza crust. Use as many slices as you prefer, leaving small gaps to allow for other toppings.

From the drained artichoke hearts, remove any tough or stringy outer leaves you may encounter. A good way to identify these is by gently pulling off any thicker-looking outer leaves and tasting them; discard any that are fibrous. Cut the artichoke hearts into quarters and artfully tuck them among the pear slices, distributing them evenly. Scatter the toasted pine nuts generously over the top of the pizza. Finish by giving the entire surface a good sprinkling of freshly ground pepper to enhance the flavors.

Finally, prepare the star of the show: the fresh mozzarella. Slice the mozzarella into ¼-inch (or slightly thinner, around 0.5cm) slices. Carefully drape these luscious cheese slices over the meticulously arranged pizza toppings, ensuring good coverage for that perfect melt.

Bake the pizza according to the specific directions provided for your chosen pizza crust, keeping an eye on it to ensure the cheese is bubbly and golden. This recipe yields one large, generously topped pizza, perfect for sharing or savoring yourself.

Gluten Free Pizza Crust Recipe

(Slightly adapted from the February 2014 issue of Alive magazine)

This gluten-free crust provides a sturdy, flavorful base that’s quick to prepare and requires no rising time, making it an excellent option for a delicious and accessible pizza night.

• 3 large eggs
• ⅓ cup water
• ¼ cup (60ml) olive oil
• 2 teaspoons honey
• 1 teaspoon dried thyme (or 1 tablespoon fresh, finely chopped)
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 cup (250ml) almond flour
• 1 cup (250ml) quinoa flour* (see note above regarding toasting)

Preheat your oven to a steady 375ºF (190°C).

In a large mixing bowl, gently beat together the eggs, water, olive oil, and honey until well combined. This liquid base will ensure a moist and flavorful crust. Then, add the remaining dry ingredients: dried thyme (or fresh), garlic powder, onion powder, salt, coarsely ground pepper, almond flour, and quinoa flour. Stir everything together thoroughly until you achieve a thick, uniform batter. It’s important to remember that this will be a dense batter, not a firm, elastic dough like traditional wheat-based pizza dough.

To prepare your pizza pan, cut a round of parchment paper to precisely fit the bottom. You can easily do this by tracing the base of your pan onto the paper and cutting it out. Lightly grease the pizza pan with a little oil or a cooking oil spray; this helps the parchment paper adhere securely to the pan, preventing it from shifting, and then place the parchment paper into the pan.

Scrape the thick batter onto the center of the parchment paper in the pan. Using a spatula, spread the batter evenly outwards to create a smooth, thin crust. As you spread, gently build up the outer edges slightly with the spatula to form a subtle rim. This rim will help contain your toppings. Finally, prick the crust in several places with a fork to prevent it from bubbling excessively during baking.

Bake the crust in the preheated oven for 15 to 20 minutes, or until the edges begin to turn a beautiful golden color. During the baking process, keep an eye on the crust; if any parts start to balloon up, gently flatten them with a spatula or the back of a spoon to ensure an even surface. Once the crust is lightly golden and set, remove it from the oven.

Now, it’s time to add your delicious toppings! Once topped, return the pizza to the oven and continue baking for an additional 15 to 20 minutes, or until the fresh mozzarella cheese is perfectly melted, bubbling enticingly, and sporting a few appetizing golden spots. The final bake time ensures all the flavors meld beautifully.

This recipe yields 8 generous slices of truly satisfying gluten-free pizza.

 Guten Appetit!

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