The hens have started laying! Yay! and we have some of our own potatoes from the allotment, so wanted to do something a bit different. Also, experimenting with gluten free pizza bases. A success all round I say.
So, two different sorts of pizza a "fiorentina" of sorts with garlic, potato, spinach and the egg - and a vegatable one with tomato, courgette ribbons, olives and cheddar.
I used "Isabel's" - and followed the packet instructions (flour mix, water, egg and olive oil), kneeded.
The difference, in cooking, between this and standard pizza dough is that after kneeding you don't prove them, they are rolled out and then they need pre-cooking for 10 minutes, before adding the topping and baking again for 15 minutes.
Egg (pekin bantam egg in this case)
1. Finely chop/crush the garlic and mix with the oil.
2. Parboil sliced new potato and steam the spinach.
3. Drain potato, chop spinach.
4. Spoon and spread garlic oil onto pizza base, layer with potato slices and scatter on the spinach.
5. Drizzle with a little more garlic oil, season, and put in hot oven for 5 minutes.
6. After 5 minutes, crack the egg into the center of the pizza, and return to the oven for 10 minutes.
1. Make ribbons of courgette using a speed peeler.
2. Finely slice about half an onion.
3. Mix the courgette and onion together, marinade in lemon juice, olive oil, oregano and a pinch of salt (for about 20 minutes as you faff with other things). You could chuck the olives, sliced or otherwise into this mix too, or keep them separate to sprinkle over the top.
4. Grate the cheese.
5. Slice the tomato and layer over the pizza base.
6. Drape courgette and onions over the tomatoes.
7. Cover with grated cheese and a grind of black pepper (optional).
8. Cook in hot over for about 15 minutes.
The crust was really good, a bit hard on exposed edges perhaps, but not that nasty chewiness or dryness that you often get with GF products.
It was nice cold too!