|
Caramelised Road Vegetable Pizza-gluten Free Recipe
Ingredients:
For the vegetable topping1 medium eggplant, chopped into 1 cm cubes1 courgette, cut into thick slices1 medium red onion, peeled & sliced1 red pepper, deseeded and cut into chunky slices1 yellow pepper, deseeded and cut into chunky slices6 field mushrooms, sliced thicklywhole or halved cherry tomatoes1/4 cup olive oil1 tablespoon Dark Cane Sugar1/2 cup tomato paste (check that this is gluten free)2 tablespoons basil pestofreshly ground black pepperFor the pizza base1 teaspoon Caster Sugar150 ml warm water2 teaspoons active dried yeast granules2 cups rice flour1/2 cup buckwheat flour1 tablespoon milk powder1 teaspoon salt2 teaspoon gluten free baking powder1 teaspoon xanthan gum1 tablespoon oil1 egg
Method:
Stir the sugar into the water and mix in the yeast. Allow to sit for 15 minutes for the yeast to start to froth and work. Place the dry ingredients in a large bowl or in an electric mixer with a dough hook, mix in the yeast mixture, xantham gum and egg. Knead to a soft dough. It will be a bit more sticky than regular dough. Allow the dough to rest in a clean oiled bowl, covered in cling film, for at least an hour until almost doubled in size.Place all prepared vegetables in a large roasting pan. Drizzle with oil and sprinkle with dark cane sugar. Toss to mix well. Roast for 30 - 35 minutes until crispy and caramelised.Knead the dough again and divide dough in half. Using a little rice flour on your hands, form dough into two flat dinner plate sized disks. Place on 2 oil sprayed oven trays. Cover with a tea towel and allow to rest and rise a further 20 minutes. Bake at 200°C for 10 minutes. Remove from oven, spread with tomato paste and the roast vegetables. Bake a further 10 - 15 minutes. Remove from oven and drizzle with basil pesto and a grind of black pepper. Serve with a green salad. You can shave fresh parmesan over before serving if desired.
|
|
