French-style pizza for celiacs 

French-style pizza for celiacs
539 kcal

(0)

Difficulty:moderate
Preparation:80 min
Ready in:125 min
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1 serving contains (Percentage of daily recommendation)
Calories539 kcal(27%)
Protein13 g(26%)
Fat25 g(31%)
Carbohydrates65 g(25%)
Added Sugar3 g(3%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the base
1 ⅔ cupsgluten-free bread flour
1 teaspoonquick-rising active dry yeast
¼ teaspoonssalt
1 tablespoonsugar
⅔ cupsmilk
½ teaspoonsVinegar
2 tablespoonsolive oil
For the topping
3 tablespoonsolive oil
4 cupsonions thinly sliced
2 clovesgarlic finely chopped
1 teaspoonfinely chopped thyme
1 teaspoonsalt
freshly ground Black pepper
15Anchovy fillet drained if canned
18black Olives pitted

Directions

1 Line a large baking tray with non-stick baking paper.
2 For the base: mix together the flour, yeast, salt and sugar in a mixing bowl.
3 Beat together the milk and vinegar and stir into the flour mixture. Add the oil and mix to a soft dough.
4 Turn onto a lightly floured surface and knead for a few minutes until smooth. Roll out into a round about 23-25cm|9-10" diameter. Place on the baking tray and leave in a warm place to rise for 30 minutes.
5 Heat the oven to 180°C (160° fan) 350°F gas 4.
6 Bake the base for 5 minutes.
7 For the topping: heat the olive oil in a frying pan and cook the onions and garlic slowly over a low heat for about 30 minutes until very soft and transparent, but not browned. Stir in the thyme and seasoning and leave to cool.
8 Spread the cooled mixture over the dough and arrange the anchovies and olives in a lattice pattern on top. Cover with oiled cling film and leave to rise in a warm place for 10-15 minutes.
9 Increase the oven temperature to 200°C (180° fan) 400°F gas 6.
10 Cook for 20-25 minutes until the base is cooked and the dough is golden.
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