French-style Pizza for Celiacs

0
Average: 0 (0 votes)
(0 votes)
French-style Pizza for Celiacs
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
539
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie539 kcal(26 %)
Protein12.6 g(13 %)
Fat25.06 g(22 %)
Carbohydrates65.48 g(44 %)
Sugar added3.14 g(13 %)
Roughage3.82 g(13 %)
Vitamin A39.61 mg(4,951 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.18 mg(16 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.26 mg(19 %)
Folate33.06 μg(11 %)
Pantothenic acid0.52 mg(9 %)
Biotin6.02 μg(13 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C12.23 mg(13 %)
Potassium385.72 mg(10 %)
Calcium195.34 mg(20 %)
Magnesium32.27 mg(11 %)
Iron4.58 mg(31 %)
Iodine12.36 μg(6 %)
Zinc0.97 mg(12 %)
Saturated fatty acids4.15 g
Cholesterol20.02 mg
Author of this recipe:

Ingredients

for
4
For the base
1 ⅔ cups
1 teaspoon
quick-rising active dry yeast
¼ teaspoon
1 tablespoon
cup
½ teaspoon
2 tablespoons
For the topping
3 tablespoons
4 cups
onions (thinly sliced)
2 cloves
garlic (finely chopped)
1 teaspoon
finely chopped thyme
1 teaspoon
freshly ground Black pepper
15
Anchovy fillet (drained if canned)
18
black Olives (pitted)

Preparation steps

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.